Mitch's Seafood Tagine is a delectable Moroccan-inspired fish stew that boasts a tantalising blend of warming spices and flavours. Fragrant saffron, fiery chillies, olives, and refreshing mint all mingle harmoniously in this dish, complemented by the zesty punch of preserved lemons. 

With just a handful of store cupboard ingredients and minimal prep work, this Seafood Tagine is a fantastically quick and healthy midweek meal.

For this recipe, Mitch has opted for the brilliant British-caught Coley and Red Mullet. Coley is a  versatile white fish that boasts a mild, flaky texture and serves as an excellent sustainable alternative to the overfished cod.

With its small white flakes and lusciously tender flesh, Red Mullet strikes the perfect balance between white and oily. And with a quick maturity rate of just 2 years, it's as sustainable as it is scrumptious.



  • Start by taking a heavy frying pan and place over a medium heat with a drizzle of oil. Next, roughly chop the celery and carrots and place them in the warmed pan and gently fry for around 8-10 minutes until they have softened. 

    Meanwhile, spoon the tagine paste into a bowl and grate the garlic and ginger into it and stir. 

    Add the paste to the pan of celery and carrots and stir before adding around 350ml of water. Stir well and bring to a simmer. 

    Chop the red pepper and chillies and add to the pan with the plum tomatoes. Season well with salt and pepper. 

    Once simmering again add the saffron and stir and leave for a couple of minutes. 

    In the meantime, roughly chop the preserved lemons and slice the Red Mullet and Coley fillets into smaller pieces. 

    Then add the lemon, fish, chickpeas and olives into the sauce and simmer for a further 4-5 minutes or until it is cooked. 

    Chop a handful of mint leaves and sprinkle on top before serving some rice or flatbreads. 

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