Tagine of monkfish with potatoes
Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 30 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: reasonable
Ingredients:
1.5 kg monkfish tail steaks
1.5 kg of small potatoes
5 large ripe tomatoes, sliced
6 cloves garlic, unpeeled
3 peppers into strips
3 dried chili peppers
1 dose of saffron
10 cl oil oil
1 preserved lemon, 30 ounces of water
50 g pitted green olives
2 green peppers, 1 tablespoon chopped fresh cilantro
juice of 1 lemon
10 cl oil tournosol
1 teaspoon of salt
1 teaspoon freshly ground white pepper
Preparing monkfish tagine with potatoes:
To prepare the recipe tagine of monkfish with potatoes:
Preheat oven to 180 ° C (gas mark 6). Sprinkle salt monkfish over its entire surface and let rest 30 minutes, then rinse quickly under cold running water and dry with paper towels. Practice three or four incisions diagonally on a side of the fish.
Peel the potatoes, wash them and cut them into slices 7 mm. Salt and pepper and place them in a large dish or tagine in a baking dish.
Book a dozen tomato slices to garnish the dish and arrange the rest of the potatoes. Add the garlic cloves and green pepper strips reserving six of them for garnish.
Wash the dried chili peppers and soak for 5 minutes in hot water. Drain, remove the stem and seeds. Cut each pepper into four pieces and arrange on the vegetables.
Salt and pepper. Add half of the saffron, sunflower oil and water. Put the tagine, without cover, 30 minutes in preheated oven.
Remove the inside of the lemon confit, wash skin and rinse. Dry with absorbent paper and cut it into strips.
After 30 minutes of cooking, remove from oven. Add the olives and place the pieces of monkfish over the vegetables. Decorate the fish with tomato slices and pepper strips and arrange around the rest of the tomatoes, peppers and green peppers.
Add the lemon juice, olive oil and the rest of the saffron. Cook for 30 minutes in the oven.
After 15 minutes, sprinkle the dish with cilantro and cook
15 minutes. Remove the tagine from the oven, cover it with a lid
and serve hot.
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