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.

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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

6cm pieces

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.

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