Combine shrimp, white fish, 1 tbsp olive oil, 1 tbsp rice vinegar, 2 kumquats thinly sliced, 1 tbsp of Rodelle Seafood Seasoning. Coat shrimp thoroughly and refrigerated to marinate for 1 hour.
In a tagine, dutch oven, or large covered pot, add 2tbsp olive oil, 4 tbsp Rodelle Seafood seasoning, garlic, carrots, onion, potatoes, green beans, and bell peppers. Saute until fragrant, then add tomatoes, tomato paste, harissa, and vegetable broth. Mix thoroughly until paste is incorporated. Cover and bring to a simmer on medium heat for roughly 10 minutes.
Add chickpeas, green beans, and white fish, recover, and continue to simmer for another 10 minutes.
Lastly, add in mussels and shrimp, and simmer an additional 5 minutes, or until shrimp are pink and cooked through, and mussel shells have opened. Remove from heat and ladle in bowl to serve. Top with sliced kumquats for added flavorful zest.
Tips
Serve with a side of couscous or white rice to soak up all the extra broth.
Don’t overcook! Shrimp and mussels cook quickly and should be added at the end.
Recipe was prepared for Rodelle by ADM culinary chef, Darienne Bils. Recipe photos were taken by Amanda at @frommetovuu.
