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MoroccanAuthentic Cuisine

Monkfish Tagine

Serves 4 Entree seafood, Fish, tagine

Monkfish Tagine

Monkfish Tagine makes the most of a fish that holds its own in the warm embrace of a Moroccan cooking pot. This dish draws its roots from the coastal regions, where the robust monkfish, with its firm, meaty texture, is a prized catch. Traditionally enjoyed during family gatherings and special occasions, it celebrates the bounty of the sea with the earthiness of potatoes and the tang of olives.

The tagine offers a harmonious blend of flavors, with chermoula providing a fragrant and zesty marinade that seeps into each ingredient. Every bite delivers a satisfying contrast of tender fish and hearty vegetables, all simmered to perfection in olive oil and salt. Savored with crusty bread, this dish invites you to explore the depth of Moroccan culinary artistry.

Ingredients

  • 800 g (1.75 lb)monkfish or other firm fish
  • 3potatoes
  • 3 tbspchermoula
  • tomatoes and olivesas for fish tagine
  • 3 tbspolive oil
  • 1 tspsalt

Method

  1. Begin by peeling and slicing the 3 potatoes into 1/4-inch thick rounds. In a tagine or a large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Once the oil is warm, layer the potato slices evenly across the bottom. Sprinkle with 1 teaspoon of salt to help the potatoes release moisture and soften.
  2. Spread 3 tablespoons of chermoula evenly over the potatoes, ensuring each slice is coated. This will infuse the potatoes with flavor as they cook. Arrange the tomatoes and olives on top of the potatoes, distributing them evenly to create a flavorful base. Cover the pot and let the vegetables cook for about 20 minutes, until the potatoes are tender and have absorbed the chermoula's flavors.
  3. While the vegetables are cooking, prepare the monkfish. Cut the 800 g (1.75 lb) of monkfish into large chunks, about 2 inches each. This size will ensure the fish cooks evenly and retains its firm texture.
  4. Once the potatoes are tender, gently place the monkfish pieces on top of the vegetable-chermoula base. Ensure the fish is in a single layer, so it cooks evenly. Cover the tagine or pot again and let it cook for 12–15 minutes. The fish is done when it turns opaque and flakes easily with a fork.
  5. Serve the monkfish tagine directly from the pot, ensuring each serving includes a mix of fish, potatoes, tomatoes, and olives. The dish should be aromatic, with the chermoula's spices complementing the natural flavors of the fish and vegetables.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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