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Monkfish Tagine with Tarragon

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Monkfish Tagine with Tarragon

Recipe by Florian Dupuy
5.0 from 1 vote

When I met Vera she was a (real) vegetarian. I am not (I am French). After many years of cooking crêpe and tarte aux poireaux, we found a compromise: she started eating fish again. Since then, I have been experimenting a lot with fish recipes and became something of an expert. This is one of the best fish recipes I have found so far.

Course: SecondiCuisine: MoroccanDifficulty: Medium
Servings
+
-

2

servings
Prep time

20

minutes
Cooking time

1

hour 
Resting Time

2

hours 
Total time

3

hours 

20

minutes

Ingredients

  • FOR THE MARINADE

  • 400 g 400 monkfish fillet

  • 2 2 shallots, minced

  • 1 1 lemon (juice)

  • Olive oil

  • 1 1 bunch of tarragon

  • 2 2 garlic cloves, crushed

  • Cumin, not too little

  • Salt

  • Pepper, just a little

  • FOR THE DISH

  • 1 1 bunch of coriander

  • 1 1 bunch of flat parsley

  • 2 2 onions

  • 2 2 carrots

  • 2 2 potatoes

  • 2 2 tomatoes

  • 1 1 red pepper

  • 1 1 lemon

  • 2 2 laurel leaves

  • 40 g 40 green beans

Directions

  • First the fish must be marinated, at least 1–2 hours, ideally overnight. Just cut the fish in nice big chunks of about 5–6 cm and throw them with all the marinade ingredients in a lidded bowl or dish. Put enough oil and lemon juice for the fish to bathe. (You can experiment with additional ingredients, such as ginger or cayenne pepper.) Then give the fish a kind little massage to impregnate with the marinade. Put the lid on and reserve in the fridge. (If you are kind enough, repeat the massage a few times.)
  • Spread the coriander and parsley on the bottom of a tagine or large pan and add some olive oil. Cut the carrots, potatoes and red pepper in longish pieces. Cut the onions and tomatoes in slices. Spread the vegetables on top of the coriander and parsley.
  • Arrange the pieces of marinated fish on top of the vegetables. Pour the remaining marinade on the fish and vegetables. Cut the lemon in slices and arrange on top of the fish. Add some salt and pepper, some laurel leaves, and finally the green beans on top.
  • Put the lid on and cook at medium heat for about 1 hour. Check from time to time and add some water if needed. No need to stir.
  • Garnish with coriander and serve with rice or couscous.
  • Wine recommendation: MESA/4.9 Blanco

Equipment

  • Tagine or large lidded pan
  • Lidded bowl for marinating
  • Sharp knife

Notes

  • You can experiment with additional marinade ingredients, such as ginger or cayenne pepper.
  • Wine recommendation: MESA/4.9 Blanco.
  • The book gives the time only as “LONG”; the times here assume a two-hour marinade.

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