Feel great, be healthy


Fish Tagine




  • 2 palm-sized portions of white fish, cut into 2 cm pieces
  • 2 palm-sized portions of calamari tubes, cleaned and sliced
  • 2 palm-sized portions of king prawns (approximately 10 to 12 prawns), peeled and deveined
  • ½ tbsp of olive oil 
  • 1 tbsp of garlic, crushed
  • Juice of 1/2 a lemon or lime
  •   Cracked pepper and sea salt to taste
  • 1 tsp of ground cumin
  • ½ cup of fresh coriander, chopped
  • 2 handfuls of fresh tomatoes
  • 1 handful of roasted red capsicum, peeled and deseeded
  • 1 ½ handfuls of celery, chopped
  • 1 tsp of ground cumin
  • 1 tbsp of tomato paste (no added sugar)
  •   Small handful of fresh coriander leaves
  •   Cracked pepper and sea salt to taste


  1. In a mixing bowl, combine the ingredients for the marinade and mix well.
  2. Add the fish pieces, calamari and prawns. Mix so the seafood is well coated and marinate in the fridge for 4 hours.
  3. To make the sauce, blend the tomatoes, capsicum, celery and cumin.
  4. In a large frying pan heat 1 teaspoon of olive oil on a high heat and fry the red onion until soft. Add the blended sauce mixture and bring to a high simmer. Stir in the tomato paste, salt, pepper, coriander leaves and cumin.
  5. Cover the base of the tagine with some of the sauce, add the seafood, then cover the seafood with the remaining sauce.
  6. Place the tagine plate on the stove over a medium heat for a few minutes to start the cooking process. Then transfer to the oven, pre-heated to 180°C for 40 to 45 mins.
  7. Serve with 2 additional handfuls of recommended vegetables or salad per serve.
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