Tagine of Monkfish
Transport your taste buds to the vibrant streets of Morocco with this exquisite Tagine of Monkfish. Featuring tender chunks of monkfish gently simmered in a fragrant blend of warming spices like cumin, coriander, and smoked paprika, this dish is a celebration of bold, aromatic flavors. Sweet carrots, zucchini, and briny green olives are nestled in a rich tomato base, while preserved lemon adds a delightful tangy depth. Perfectly cooked in a traditional tagine pot or Dutch oven, this hearty yet elegant stew is finished with a sprinkle of fresh cilantro and parsley for a burst of herbaceous freshness. Serve it piping hot with fluffy couscous, crusty bread, or steamed rice to soak up the luscious sauce. Whether you're looking for a show-stopping seafood recipe or an authentic Moroccan-inspired meal, this monkfish tagine promises to delight both the eyes and the palate.
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Recipe Information
Ingredients
- 600 grams Monkfish fillets
- 3 tablespoons Olive oil
- 1 large Onion
- 3 units Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground ginger
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Turmeric
- 1 unit Cinnamon stick
- 400 grams Tomatoes, chopped
- 200 milliliters Vegetable or fish stock
- 1 unit Preserved lemon, chopped
- 2 units Carrots, sliced
- 1 unit Zucchini, sliced
- 100 grams Green olives
- 3 tablespoons Fresh cilantro, chopped
- 3 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the monkfish fillets dry with a paper towel, cut into large chunks, and season lightly with salt and black pepper. Set aside.
Heat olive oil in a tagine pot (or a heavy-bottomed Dutch oven) over medium heat.
Finely chop the onion and mince the garlic. Add both to the pot and cook for 3-4 minutes until softened and fragrant.
Stir in the ground cumin, ground coriander, ground ginger, smoked paprika, turmeric, and the cinnamon stick. Cook the spices for 1 minute to release their aroma.
Add the chopped tomatoes and cook for 5 minutes, allowing them to break down and form a thick base.
Pour in the vegetable or fish stock, then stir in the preserved lemon, carrots, and zucchini. Bring to a gentle simmer.
Cover the pot and simmer for 15 minutes, allowing the vegetables to begin to soften.
Gently nestle the monkfish chunks into the sauce. Scatter the green olives across the dish.
Cover again and cook for an additional 12-15 minutes, or until the monkfish is tender and cooked through (it should flake easily).
Taste the sauce and adjust seasoning with salt and pepper, if needed.
Sprinkle the chopped fresh cilantro and parsley over the top before serving.
Serve hot with couscous, crusty bread, or steamed rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6434 mg | 280% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 28.8 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 435 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4420 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
