Ingredients for Tagine Of Monkfish
- 1.5 lbs monkfish fillets, cut into 2-inch chunks
- New Potatoes
- 1/2 cup olive oil
- 6 large garlic cloves
- Cherry Tomatoes
- Green Bell Peppers
- Kalamata Olive
- 1/2 cup water
- Kosher Salt
- Ground Cumin
- 1 teaspoon smoked paprika
- Lemon, Juice Of
- Fresh Cilantro
- Crusty Bread
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How to Make Tagine Of Monkfish
- Pound 2 garlic cloves and 1 teaspoon salt into a smooth paste using a mortar and pestle.
- Add 1 teaspoon cumin, 1 teaspoon smoked paprika, the juice of 1 lemon, and 1/2 cup chopped cilantro to the garlic paste. Mix until slightly emulsified. This is your chermoula.
- Reserve 2 tablespoons of chermoula. Rub the remaining chermoula over the monkfish fillets.
- Cover and marinate in the refrigerator for at least 1 hour (or up to 4 hours).
- Parboil the potatoes for about 10 minutes, then cut them in half.
- Thinly slice the remaining 4 garlic cloves.
- Heat 3-4 tablespoons of olive oil in a heavy-bottomed pan or tagine over medium heat. Add the thinly sliced garlic and cook until fragrant and lightly golden (about 1 minute).
- Add the crushed tomatoes and cook until slightly softened (about 5 minutes).
- Stir in the sliced bell peppers and the reserved chermoula. Season with salt and pepper to taste.
- Spread the parboiled potatoes in the base of a shallow tagine or oven-safe skillet.
- Spoon 3/4 of the tomato and pepper mixture over the potatoes.
- Arrange the marinated monkfish chunks on top of the sauce, spooning any remaining marinade over the fish.
- Spoon the remaining tomato and pepper mixture over the fish and sprinkle with the Kalamata olives.
- Drizzle with a little extra olive oil and pour in 1/2 cup of water.
- Bring to a simmer, then cover and cook over low heat for 15-20 minutes, or until the monkfish is cooked through and flakes easily with a fork.
- Serve hot with crusty bread, to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
34g
Fat
16g
Carbs
40g