Moroccan · Tagines
Shrimp Tagine with Fennel
Sliced fennel bulb is braised until sweet and tender, then shrimp are added at the very end so they poach gently in the anise-scented, saffron-tinted sauce, a lighter coastal tagine that pairs well with rice or bread.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g large shrimp, peeled
- 2 fennel bulbs, thinly sliced
- 1 onion, chopped
- Pinch saffron and 1 tsp ginger
- 2 tomatoes, grated
- 3 tbsp olive oil
- Handful dill or parsley, chopped
Method
- 1
Braise the fennel
Warm the oil and cook the onion and fennel for 10 minutes until softening, then add saffron, ginger and grated tomatoes.
- 2
Simmer
Add 150 ml water, cover, and simmer 15–18 minutes until the fennel is tender.
- 3
Add shrimp
Nestle the shrimp into the sauce and cook 4–5 minutes until pink and cooked through.
- 4
Finish
Scatter with chopped dill or parsley.
- 5
Serve
Serve with bread or rice.
Chef's tips
- Slice the fennel thin so it braises to tender within the same timeframe as the sauce coming together.
- Add the shrimp only at the end to avoid overcooking them into rubber.
Frequently asked questions
Does fennel taste strongly of anise here?
Braising mellows fennel's raw anise bite considerably, leaving a subtle sweetness rather than a strong licorice flavour.