Monkfish tagine, oriental style
A monkfish tagine, previously marinated, with a variety of sun-ripened vegetables and preserved lemon, accompanied by spiced semolina... A delight!
Ingredients · Servings 6 people
- 300g medium-grain couscous
- 1 tbsp argan or olive oil
- 300 ml water
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- pepper
- butter
Method · 30 min
- Prepare the marinade by mixing 3 tablespoons of olive oil, the garlic confit, half a bunch of washed and chopped cilantro, the cumin, chili powder, paprika, turmeric, ginger, and a pinch of salt. Cut the monkfish into pieces and toss all the pieces in the marinade. Let it marinate for 3 hours in the refrigerator.
- Prepare the vegetables: Peel the tomatoes after blanching them for 1 to 2 minutes and letting them cool, then dice them. Grill the bell pepper on all sides. Once cooled, peel it and place it in a plastic bag, then remove the seeds. Cut it into thin strips. Clean the garlic, remove the germ in the center, and mince very finely. Peel and slice the onion. Peel the carrots and cut them into sticks. Peel the zucchini, removing every other strip of peel, and cut it into rounds.
- Sauté the garlic and onion in a sauté pan or tagine dish placed on a heat diffuser with the remaining oil. Add the remaining vegetables and cook for about 20 minutes. Add the preserved lemons, cut into quarters, at the beginning of cooking. Add a little water and chopped cilantro. Sear the drained monkfish in a pan. Once seared, let it cook for 5 minutes, turning the pieces over during cooking. Add the fish to the vegetables, along with the marinade, and continue cooking for about 30 minutes.
- Prepare the spice mix and pour it over the semolina in a large bowl. Stir. Add the oil and stir again. Once all the grains are coated with spices and oil, pour the boiling water over them. Stir briefly and cover. Let it sit for a few minutes. Then fluff with a fork. Finish by adding a generous knob of butter.
- Serve with bread in the traditional way, or with semolina. Arrange the monkfish and vegetables on a plate with the semolina. Shape the couscous grains and finely chop the remaining cilantro. Serve piping hot. Enjoy! Find me at: http://bellatrice.canalblog.com/
Fragrant couscous semolina:
- Water 300 ml
- Salt 1/2 tsp
- Paprika 1/2 tsp
- Turmeric 1/2 tsp
- Cumin 1/2 tsp
