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Step 1 of 2
Put mussles, shallots and cauliflower in the bottom of the tagine. Add prawns and fish. Pour in the cream.
Ingredients for this step (4 servings)
- 3shallots, chopped
- 110gcream
- 140gwhite fish, cut into medallions (Pollock, hake, monk fish, etc)
- 110gprawns, shrimp
- 4florets cauliflower, blanched