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    You are in: Home / Recipes / Tagine of Monkfish Recipe
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    Tagine of Monkfish

    Tagine of Monkfish. Photo by Hey Jude

    1/1 Photo of Tagine of Monkfish

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    20 mins

    1 hr 50 mins

    LEG's Mom & Dad's Note:

    Monkfish marinated in Chermoula, a lemony garlic and cilantro paste. A very Moroccan flavor.

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    Units: US | Metric


    1. 1
      Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
    2. 2
      Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
    3. 3
      Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
    4. 4
      Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
    5. 5
      Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
    6. 6
      Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
    7. 7
      Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
    8. 8
      Serve with fresh, warm, crusty bread.

    Ratings & Reviews:

    • on October 31, 2006


      I loved this. My Jap/Italian husband was just so-so on it, but I told him, you can only eat so much teriyaki, sushi and was a new flavor for him. I made as written except for the store wanted $4.99 for a basket of cherry tomatoes and I had 2, very nice, plum tomatoes at home so I used those instead (halved and sliced thickly). Very nice blend of flavors in this recipe. I was a bit confused at step #5, where it says to add the fish along with the remainder of the marinade (which I thought I had already done in step #4), then I realized it meant to add the fish and ALL the marinade the fish had been soaking in, so a bit of confusion there. Lots of nice, flavorful juice to soak into the crusty bread. Wonderful bright flavors in this recipe....thanks Chef #334055 (get a name would ja :) for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tagine of Monkfish

    Serving Size: 1 (1347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 861.3
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 3.3 g
    Cholesterol 56.6 mg
    Sodium 820.1 mg
    Total Carbohydrate 122.2 g
    Dietary Fiber 17.5 g
    Sugars 8.5 g
    Protein 47.8 g

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