Fish Tagine

A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.

Dinner Fish Seafood High Protein Tagine Moroccan

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

45.4g

per serving

272.1 g total

Fat

14.8g

per serving

88.5 g total

Protein

40.4g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Pickled Lemon

Rind only, chopped

Fruits

175

Dried Apricot

Soaked in water, reserved liquid, cut in half

Sultana

Liquids

600

Tomato Juice

600

Fish Stock

NutsSeeds

22.5

Ground Ginger

tsp

Black Pepper

Freshly ground

tsp

tsp

22.5

tsp

head

3 cloves reserved, remainder crushed with a little salt

Flaked Almonds

tsp

Saffron Stamens

Soaked in cold water

Coriander Leaf

Chopped

OilsFats

Olive Oil

Other

Honey

Clear

Seafood

Monkfish

Cut into pieces

Vegetables

450

Onion

Grated

400

Tinned Tomato

Roughly chopped

Method

Coat the fish in half of the ground spices and marinate in the refrigerator overnight.

Pour the sauce over the fish and garnish with the lemon and coriander mixture.

Fry the lemon rind in the remaining 15ml of olive oil and stir in the coriander.

Add the marinated fish after the sauce has cooked for 40 minutes and finish cooking together.

Bring the mixture to a boil and bake in the oven for 60 minutes.

Add apricots with soaking water, almonds, raisins, honey, saffron, tomatoes, juice, and fish stock to the casserole.

Sauté the remaining spices, crushed garlic, and grated onion in 15ml of olive oil until soft.

Preheat the oven to 170°C.