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Steam Seafood with Tuscan Black Cabbage Tagine

This recipe is divine.  I dare anyone not to like this and I am not a crazy liking fish person!

This is a recipe that uses the tagine as a steamer ( I have to buy one!)  This recipe uses a selection of ingredients in the steamer to create an aromatic flavour. 

Ingredients

Whole Tuscan black cabbage leaves (or any other type of cabbage)

Fish of your choice but the suggested mix are:

Salmon/Crab Claws/Giant Prawns/Cod

Kaffir lime leaves

2 stalks of Lemon Grass

2 yellow chillies

2 cloves of garlic

2 whole fresh limes

Fresh corander

Drizzle of olive oil

METHOD

In the base of the tagine, place one inch of water, one lime cut in half, one lemon grass stalk cut length ways, garlic cloves and a few lime leaves.

Arrange the whole cabbage leaves on the trivet plate, lay on top the other lemon grass stalk cut length-ways and place on top of this selection of sea food.  Squeeze with half a lime and add the remaining half to steam the fish.  Sprinkle with chopped coriander and drizzel over with olive oil. Place on the oven top and bring to the boil and then steam for 20-25 mins.

If you do not have a Tagine.  Just use a heavy based frying pan with a lid layer everything  as above and then bring to boil and then replace lid and simmer for 20-25 mins.  Serve with the warm carrot & orange salad and new pototoes.

February 11, 2011  |  No Comments