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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Pat the monkfish fillets dry with a paper towel, cut into large chunks, and season lightly with salt and black pepper. Set aside.

Step 2

Heat olive oil in a tagine pot (or a heavy-bottomed Dutch oven) over medium heat.

Step 3

Finely chop the onion and mince the garlic. Add both to the pot and cook for 3-4 minutes until softened and fragrant.

Step 4

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.

Step 5

Add the chopped tomatoes and cook for 5 minutes, allowing them to break down and form a thick base.

Step 6

Pour in the vegetable or fish stock, then stir in the preserved lemon, carrots, and zucchini. Bring to a gentle simmer.

Step 7

Cover the pot and simmer for 15 minutes, allowing the vegetables to begin to soften.

Step 8

Gently nestle the monkfish chunks into the sauce. Scatter the green olives across the dish.

Step 9

Cover again and cook for an additional 12-15 minutes, or until the monkfish is tender and cooked through (it should flake easily).

Step 10

Taste the sauce and adjust seasoning with salt and pepper, if needed.

Step 11

Sprinkle the chopped fresh cilantro and parsley over the top before serving.

Step 12

Serve hot with couscous, crusty bread, or steamed rice to soak up the flavorful sauce.

Nutrition Facts

Serving size	1878 grams (1878.0g)

Amount per serving	% Daily Value*
Calories	1318

Total Fat 72.10g	92%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 4.00g
Cholesterol 150mg	50%
Sodium 6434mg	280%
Total Carbohydrate 71.70g	26%
Dietary Fiber 21.80g	78%
Total Sugars 28.80g
Protein 101.30g	203%

Vitamin D 1200IU	6000%
Calcium 435mg	33%
Iron 12mg	69%
Potassium 4420mg	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.

Source of Calories

Fat: 48.4%

Protein: 30.2%

Carbs: 21.4%