Ingredients:
•1 kg of monkfish tail
• 300 g peeled tomatoes
• 12 pitted black olives
• 1 onion
• 2 garlic cloves
• 2 preserved lemons
• 1 small pepper
• 1 pad of saffron
• 1 tsp. With turmeric coffee
• 1 bunch of basil
• 3 tbsp. Olive oil
• salt & pepper
This one is easy to make, arround 20 min.
1- Cut the monkfish into chunks. Peel and slice the onion. Peel the garlic. Rinse the chili, remove the seeds and slice it. Cut the preserved lemons into small pieces. Rinse and dispense with the basil.
2- Heat 2 tbsp oil in a casserole. Brown the onion and garlic for 2 min. Add salt and pepper, olives, tomatoes with their juice and pepper. Sprinkle with saffron and turmeric. Simmer for 10 minutes.
3- Sear monkfish with the remaining oil in a frying pan. Salt and pepper. Add it in the casserole with the preserved lemons and chopped basil. Leave to cook for 20 minutes.
4- Serve tagine with couscous semolina or steamed potatoes.
2. Ingredients
•1 kg of monkfish tail
• 300 g peeled tomatoes
• 12 pitted black olives
• 1 onion
• 2 garlic cloves
• 2 preserved lemons
• 1 small pepper
• 1 pad of saffron
• 1 tsp. With turmeric coffee
• 1 bunch of basil
• 3 tbsp. Olive oil
• salt & pepper
3. 1- Cut the monkfish into chunks. Peel and slice the
onion. Peel the garlic. Rinse the chili, remove the
seeds and slice it. Cut the preserved lemons into
small pieces. Rinse and dispense with the basil.
TypicallyMoroccan.com
4. 2- Heat 2 tbsp oil in a casserole. Brown the onion
and garlic for 2 min. Add salt and pepper, olives,
tomatoes with their juice and pepper. Sprinkle
with saffron and turmeric. Simmer for 10 minutes.
TypicallyMoroccan.com
5. 3- Sear monkfish with the remaining oil in a frying
pan. Salt and pepper. Add it in the casserole with
the preserved lemons and chopped basil. Leave
to cook for 20 minutes.
TypicallyMoroccan.com
6. 4- Serve tagine with couscous semolina or
steamed potatoes.
TypicallyMoroccan.com
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