Fragrant seafood & tomato tagine from Casablanca: My Moroccan Food: Recipes for Modern & Traditional Dishes (page 138) by Nargisse Benkabbou

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Notes about this recipe

  • Foodycat on August 04, 2025

    I halved the quantity of sauce ingredients and just used a smaller quantity of prawns and squid and left out the mussels for 2 people. I only simmered the sauce for about 15 minutes so the vegetables still had a bit of bite, but the flavours were very good. Will make again with my variations.

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