My husband and I could barely walk back into the kitchen after dinner because we ate so much of this! Fish Tagine 
A light and elegant appetizer or main course, ideal for seafood lovers.
Serves: 4
Prep: 20 minutes
Cook: 25 minutes
Difficulty: Easy
Cost: Medium
Ingredients:
300g white fish fillet (cod, pollock, pollock, etc.)
200g peeled shrimp
200g peeled mussels (optional)
1 chopped onion
1 minced garlic clove
20 cl dry white wine
25 cl light or full-fat crème fraîche
1 tablespoon flour (or cornstarch)
1 tablespoon butter
A splash of lemon juice
Fresh parsley, salt, pepper
Grated cheese (Emmental or Parmesan) for gratin (optional)
Directions:
Prepare the ingredients:
Cut the fish fillet into pieces. Wash seafood if it’s frozen or vacuum-packed.
Fry the leeks:
In a saucepan, melt the butter and add the leeks and garlic. Stir, avoiding browning.
Degrease with white wine:
Add the white wine and reduce the amount by half.
Prepare the sauce:
Add the flour or cornstarch, mix, then add the cream. Let it thicken slightly. Season with salt and pepper, and add a squeeze of lemon.
Cook the fish:
Add the fish pieces, shrimp, and mussels to the sauce. Simmer for 5 to 8 minutes, enough time to cook the fish.
Arrange in casserole dishes:
Spread the mixture into 4 small ovenproof dishes. Sprinkle with grated cheese, if desired.
Gratin (optional):
Grill for 5 minutes until golden.
Serve warm, sprinkled with fresh parsley, with rice or steamed vegetables.
