One-Pan Seafood Tagine
When you're too tired to juggle multiple pots but still want a meal that feels like a deep exhale.
Look, some nights the only thing you want is for dinner to happen itself. This seafood tagine is your shortcut to a Mediterranean escape without the cleanup headache. We’re taking all those beautiful spices—saffron, cumin, and ginger—and throwing them into one pan with a medley of fish and aromatics. It cooks incredibly fast because the fish doesn't need hours to tenderize; it just needs a few minutes of simmering in a fragrant broth. It feels fancy enough for a 'treat yourself' night but is simple enough to make when you’re running on fumes. Just toss it together, let the steam do the work, and enjoy.
Ingredients
- 1.5 lb firm white fish fillets (like cod or halibut), cut into chunks
- 0.5 lb large shrimp, peeled and deveined
- 2 unit zucchini, diced
- 1 unit large onion, chopped
- 3 unit garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 0.5 tsp saffron threads (or a pinch of turmeric)
- 1 cup vegetable broth
- 0.5 cup canned diced tomatoes
- 1 tsp salt
- 0.5 tsp black pepper
Method
- 1 Heat a large skillet or heavy-bottomed pot over medium heat with a splash of olive oil.
- 2 Add the onion and zucchini. Sauté for about 6 minutes until the onion softens slightly.
- 3 Stir in the garlic, ginger, cumin, saffron (or turmeric), salt, and pepper. Cook for 1 minute until fragrant.
- 4 Pour in the vegetable broth and diced tomatoes. Bring to a gentle simmer and let bubble for 5 minutes.
- 5 Add the fish chunks and shrimp into the liquid. Cover and simmer for 8-10 minutes, or until the fish is opaque and flakes easily.
- 6 Remove from heat. Let sit covered for 2 minutes before serving over couscous or with crusty bread.
Variations
- Vegetarian Swap — Replace the fish and shrimp with chunks of roasted sweet potatoes or chickpeas.
- Extra Hearty — Add a handful of chopped kale or spinach in the final 2 minutes of simmering until wilted.
Notes
If you don't have saffron, turmeric provides a lovely golden color and earthy flavor that works perfectly as a substitute.
Equipment that helps
- Large Skillet — A wide pan ensures even heat distribution for both the aromatics and the seafood.
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