Monkfish tagine with apricots, dates & fennel
So far, I haven’t come across anyone who doesn’t love this wonderful tagine. It is incredibly tasty but also healthy, packed with nutritious ingredients and naturally sweetened.
4tbsp olive oil 2 large onions, sliced 2 large fennel bulbs, stalks discarded and thinly sliced 180ml vegetable stock 4 garlic cloves, peeled and crushed 1tsp ground coriander 1tsp ground cumin 1tsp ground ginger ½tsp ground turmeric ¾tsp salt ½tsp smoked paprika
¼tsp ground black pepper
150g pitted soft dried dates, chopped
150g dried apricots, plus extra to garnish 1kg skinned and filleted monkfish tail, sliced into
Fresh coriander leaves, to garnish Couscous, to serve
Heat the olive oil in a large saucepan over a medium heat and add the onions and fennel. Cover the pan, reduce the heat to mediumlow and leave to cook gently for about 25 minutes, stirring occasionally, until they are soft and translucent.
Stir in all the remaining ingredients except the monkfish and the coriander leaves. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and simmer gently for 1 hour to create a nice broth. Top up with water if it begins to dry out.
Add the monkfish to the pan, cover again and cook for 17–20 minutes until cooked through. Check the seasoning is sufficient.
Garnish with chopped dried apricots and coriander leaves and serve with couscous.