📝 About This Recipe
Transport your senses to the vibrant medinas of Morocco with this elegant monkfish tagine, a coastal classic known as 'M'qualli.' Monkfish, often called the 'poor man's lobster,' is the perfect choice for this slow-cooked stew because its firm, meaty texture holds up beautifully against the bold spices and acidity of the sauce. Infused with the golden warmth of saffron, the tang of preserved lemons, and the briny pop of purple olives, this dish offers a sophisticated balance of savory, sour, and spice.
🥗 Ingredients
The Fish & Marinade (Chermoula)
- 800 grams Monkfish fillets (cleaned, membrane removed, and cut into 2-inch chunks)
- 1/2 cup Fresh cilantro (finely chopped)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 4 cloves Garlic (minced into a paste)
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground ginger
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Extra virgin olive oil
The Tagine Base
- 1 large Yellow onion (finely grated or very finely diced)
- 1 Red bell pepper (seeded and sliced into long strips)
- 1 Yellow bell pepper (seeded and sliced into long strips)
- 2 medium Carrots (peeled and sliced into thin rounds to act as a bed for the fish)
- 1 pinch Saffron threads (steeped in 1/4 cup warm water)
- 1 small Preserved lemon (flesh removed, rind sliced into thin strips)
- 1/2 cup Kalamata or Moroccan purple olives (pitted)
- 1 tablespoon Tomato paste
- 1/2 cup Fish stock or water
👨🍳 Instructions
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1
In a large bowl, whisk together the cilantro, parsley, garlic, paprika, cumin, ginger, lemon juice, and olive oil to create the chermoula marinade.
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2
Add the monkfish chunks to the bowl, tossing gently to ensure every piece is thoroughly coated. Cover and refrigerate for at least 20-30 minutes.
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3
Place your tagine base (or a heavy-bottomed Dutch oven) over medium-low heat. Add a splash of olive oil and the grated onion.
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4
Sauté the onion for 5-7 minutes until translucent and soft. Stir in the tomato paste and cook for another 2 minutes to caramelize slightly.
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5
Layer the carrot rounds in a single layer across the bottom of the tagine. This creates a 'rack' that prevents the fish from sticking to the bottom.
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6
Arrange the marinated monkfish pieces on top of the carrots in a circular pattern, leaving the center slightly open.
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7
Decoratively arrange the red and yellow bell pepper strips over the fish, radiating outward like the spokes of a wheel.
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8
Pour the saffron water (including the threads) and the fish stock over the ingredients. Avoid pouring directly onto the fish to keep the marinade intact.
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9
Scatter the preserved lemon strips and the olives across the top of the dish.
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10
Cover the tagine with its conical lid. Reduce heat to low and simmer gently for 25-30 minutes.
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11
Check the fish for doneness; it should be opaque and firm to the touch. The peppers should be tender and the sauce slightly reduced.
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12
If the sauce is too thin, remove the lid and simmer for 5 more minutes to thicken, but be careful not to overcook the fish.
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13
Garnish with a final sprinkle of fresh cilantro and a drizzle of high-quality olive oil before serving directly from the tagine.
💡 Chef's Tips
Always remove the greyish membrane from the monkfish before cooking; if left on, it will toughen and shrink, making the fish rubbery. If you don't have a clay tagine, a heavy cast-iron Dutch oven works perfectly as long as the lid is tight-fitting. Preserved lemons are very salty, so be cautious with adding extra salt to the dish until the very end after tasting. For a deeper flavor, you can lightly char the bell peppers over a gas flame and peel them before adding them to the tagine. If monkfish isn't available, firm white fish like sea bass or halibut can be used, but reduce the cooking time by 10 minutes.
🍽️ Serving Suggestions
Serve with a side of fluffy couscous steamed with a knob of butter and golden raisins. A crusty loaf of Moroccan Khobz or sourdough bread is essential for mopping up the fragrant saffron sauce. Pair with a crisp, chilled Moroccan Gris or a dry Rosé to cut through the richness of the spices. A simple side salad of thinly sliced cucumbers and tomatoes with mint provides a refreshing contrast to the warm stew. Finish the meal with a traditional Moroccan mint tea poured from a height to create a frothy 'turban'.