Monkfish Tagine with Paprika & Harissa

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Ingredients

Serves 4

• 2 ¼ lb (1 kg) monkfish tail
• 5 tomatoes
• 1 tsp tomato paste
• 2 bell peppers (green would be the most attractive)
• 2 small eggplants
• 1 onion
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ras el hanout
• ½ tsp harissa
• 1 bunch fresh cilantro
• 1 bunch flat-leaf parsley
• 1 clove chopped garlic
• ¼ cup (5 cl) olive oil
• Salt & pepper

Preparation

• 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

Suggestion

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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