ingredients
serves: 4
340 g (12 oz) monkfish fillet, trimmed and cut into 2 1/2 cm (1 inch) dice
300 g (10 oz) cooked tiger prawns
for the chermoula
3 cloves garlic, crushed
2 tbsp parsley, finely chopped
2 tbsp coriander, chopped
1 tsp cumin
1/2 tsp paprika
juice of 1/2 lemon
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
for the tagine base
6 tomatoes, halved, de-seeded and roughly chopped
1/2 tbsp runny honey
1 tsp ground ginger
a pinch of saffron
salt and freshly ground black pepper
to serve
sprigs of coriander
method
for the chermoula
1. Put all the ingredients into a bowl, season to taste with salt and pepper. Add the monkfish, cover and marinade for 15 minutes.
2. Season the prawns with a little salt and pepper and chill until required.
for the tagine base
1. Put the tomato, honey, ginger and saffron into a saucepan, bring to the boil and simmer for 12-15 minutes or until reduced and syrupy.
2. Add the monkfish and cook over a low heat for 4-5 minutes or until cooked. Add the prawns and continue to heat for a further 2-3 minutes or until they are very hot.
3. Season to taste with salt and pepper.
to serve
Turn the fish into a large dish and garnish with sprigs of coriander. Serve with steaming hot couscous.
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