Egyptian Seafood Tagine, Rich and Easy
Seafood tagine is prawns, calamari and mussels cooked with onion, garlic and Egyptian spices, finished with cream, topped with mozzarella and parmesan and baked at 200°C for 10–15 minutes until golden. Don't overcook the seafood — five to seven minutes on the hob is enough.
- Prep
- 27 min
- Cook
- 22 min
- Total
- 49 min
- Calories
- 340
Photo: Aleposta — Public domain · Wikimedia Commons
Seafood tagine brings the flavours of the coast together with Egyptian spices. It's a dish for special occasions or a generous family meal, high in protein and full of flavour — and considerably easier than it looks.
الوصفة بالفيديو 2:26 min
Method
-
1
Prepare the seafood
Rinse all the seafood — prawns, calamari and mussels — thoroughly under cold water. If you're using frozen mussels, clean them before use. In a large pan, heat the olive oil and soften the chopped onion. Add the garlic and green pepper and cook with the onion until fragrant.
-
2
Cook the seafood
In the same pan, add the prawns, calamari and mussels and stir them through the onion and garlic. Scatter over the cumin, black pepper, coriander and paprika, then add the lemon juice and salt. Mix well, add the fish stock or water, and cook over medium heat for five to seven minutes until the seafood is done and has taken on the flavours. Stir in the cream until the sauce turns creamy and slightly thickened.
⏱ 7 min -
3
Into the oven
Heat the oven to 200°C. Transfer the seafood mixture to an ovenproof dish. Scatter the mozzarella and parmesan over the top. Bake for 10–15 minutes, until the surface is browned and the cheese has melted.
⏱ 15 min 🔥 200°C -
4
Serving
Take it out of the oven and finish with chopped parsley. Serve with white rice or flatbread.
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Tips that actually matter
- Watch the cooking time — prawns and calamari turn rubbery if you leave them too long.
- Lemon slices or tomato slices on top before it goes in the oven add a welcome acidity.
- For a richer tagine, use fresh cream instead of cooking cream.
- Mozzarella gives you the creamy pull; parmesan gives you the savoury depth.
What is seafood tagine?
Seafood tagine is a mix of seafood such as prawns, calamari and mussels, along with crisp vegetables and distinctive spices, cooked in a tagine topped with cheese and other ingredients that bring out its flavours. It is usually cooked in the oven, so it turns tender and delicious with a light golden crust on top.
Ways to serve seafood tagine
- A special lunch or dinner for your family or guests.
- Perfect for special occasions such as Eid or family gatherings.
- It can be made ahead, kept in the fridge and reheated in the oven.
Why is seafood tagine special?
- It is made with fresh seafood, which is rich in protein.
- A nourishing recipe that is easy to make.
- A standout tagine, full of delicious flavours and a creamy sauce that makes every bite something special.
Seafood tagine is a rich, satisfying dish that works for family or guests. Making it at home means you get proper seafood without going out — and once you've made it once, it stays in the rotation.
People also ask
Can I use any seafood?
Yes — any mix of prawns, squid, mussels or firm fish works, depending on what you like.
Can I add other vegetables?
Absolutely — red pepper or grated carrot both add body and sweetness.
Can I make it ahead?
Yes — prepare it, refrigerate it, and reheat it in the oven before serving.
Cook mode
Egyptian Seafood Tagine, Rich and Easy
-
1
Prepare the seafood
Rinse all the seafood — prawns, calamari and mussels — thoroughly under cold water. If you're using frozen mussels, clean them before use. In a large pan, heat the olive oil and soften the chopped onion. Add the garlic and green pepper and cook with the onion until fragrant.
-
2
Cook the seafood
In the same pan, add the prawns, calamari and mussels and stir them through the onion and garlic. Scatter over the cumin, black pepper, coriander and paprika, then add the lemon juice and salt. Mix well, add the fish stock or water, and cook over medium heat for five to seven minutes until the seafood is done and has taken on the flavours. Stir in the cream until the sauce turns creamy and slightly thickened.
-
3
Into the oven
Heat the oven to 200°C. Transfer the seafood mixture to an ovenproof dish. Scatter the mozzarella and parmesan over the top. Bake for 10–15 minutes, until the surface is browned and the cheese has melted.
-
4
Serving
Take it out of the oven and finish with chopped parsley. Serve with white rice or flatbread.
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