Unlock exotic aromas and fabulous flavours with this spicy stew of fish, prawns, meat and fresh fennel.


  • 500g white fish fillets, cut into 4cm pieces
  • 400g cleaned baby octopus, halved lengthways
  • 12 (about 400g) large green king prawns, peeled leaving tails intact, deveined
  • 1 red onion, halved, thinly sliced
  • 2 baby fennel bulbs, trimmed, quartered lengthways, fronds reserved
  • 2 large celery sticks, trimmed, thickly sliced diagonally
  • 2 tablespoons olive oil
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon dried chilli flakes
  • 125ml (1/2 cup) water
  • 6 (about 450g) lamb, mint & rosemary sausages


  1. Combine the fish, octopus, prawns, onion, fennel, celery, oil, paprika, cumin, caraway seeds and chilli flakes in a bowl. Transfer to a 3L (12-cup) capacity flameproof tagine. Add the water. Cover. Cook over low heat for 40 minutes or until the seafood is cooked through. Set aside for 10 minutes to rest.
  2. While the tagine is resting, preheat a chargrill on medium. Cook the sausages, turning, for 8 minutes or until cooked through. Thickly slice diagonally.
  3. Top the tagine with the sausage and reserved fennel fronds.