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Difficulty: Easy

Monkfish Tagine with Apricot and Fennel

Monkfish tagine with apricots, dates and fennel. A recipe I pulled out of Homes & Garden magazine and have amended, only slightly. It is absolutely delicious: naturally sweet from the dates and apricots, smoky from paprika, with the firm monkfish pieces. Absolutely sublime. I'm sure any firm white fish would work just as well.

Ingredients

Method

Ingredients

  • SERVES 6
  • 4 tablespoon Olive Oil
  • 2 Large Onions, sliced
  • 2 Large Fennel Bulbs, stalks discarded and thinly sliced
  • 180 ml Vegetable Stock
  • 4 Garlic Cloves, crushed
  • 1 teaspoon Ground Coriander Seeds
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Tumeric
  • 1/2 teaspoon Smoked Paprika
  • 150 g Pitted soft dried dates, chopped
  • 150 g Dried Apricots, plus extra to garnish
  • 1 kg Skinned and filleted monkfish tail, sliced into 6cm chunks
  • A grid of salt and pepper to taste
  • Fresh Coriander leaves to garnish

Method

one. Heat the olive oil in a large saucepan over a medium heat. Add the onions and fennel. Give everything a good stir. Cover the pan and reduce the heat to low-medium and soften the fennel-garlic mix for c. 15mins., stirring occasionally.

two. Stir in all the remaining ingredients except the monkfish and coriander leaves. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and simmer gently 20mins. Top up with water if it looks like it is drying out.

three. Add the monkfish to the pan, cover again and cook for 12-15minutes until cooked through.

four. Garnish with chopped dried apricots and coriander leaves.

Serving Suggestion. couscous or brown rice

Possible Amendment.