01.01.2003 -main course - fish
Monkfish Tagine with Paprika & Harissa
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Even if a tagine
is nothing more than a fancy Dutch oven, I am always captivated by its blend of spices. That's what makes it so different from a good old stew . . . and the butter of course! »
- Blanch the tomatoes by plunging them into boiling water for 30 seconds. Let them cool and peel them
- Remove the seeds and mash them
- Peel the garlic and chop roughly
- Slice the eggplants quite thickly into ½" (1½ cm) slices
- Wash and deseed the peppers, and cut them into strips
- Heat the olive oil in the tagine or in a Dutch oven over a high heat
- Add the onions and let them brown for 4 minutes
- Add the garlic, ras el hanout, cumin and paprika
- Add the tomatoes and stir well
- Thicken/reduce the mixture by half over a medium heat for 5 minutes
- Add the harissa, peppers, eggplants and 1 glass of water
- Cover and simmer over a low heat for 25 minutes
- Add the monkfish, cut into chunks (you can let it marinate the night before in lemon juice and salt)
- Cover the monkfish with the sauce
- Cover and let it cook for a further 20 minutes
- Chop the fresh cilantro and flat-leaf parsley
- Sprinkle the herbs into the tagine
- Cook for a further 2 minutes and serve in the dish
SuggestionThere is no shortage of possible accompaniments. Wholegrain couscous would work well, but I highly recommend some simple Moroccan bread.
Information on Ras El Hanout
Ras el hanout is a North African spice, as you may have guessed from the name. It is more of a blend of spices and condiments than an actual spice.
Like any blend, there are many variations, but the following gives you a rough idea of what it can contain: cardamom, coriander seeds, ginger, nutmeg, cinnamon, turmeric, cloves, fenugreek, garlic powder, etc (see also the recipe for Garam Masala).
Let's just say it contains a little bit of everything!
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