Monkfish tagine with preserved lemon

Monkfish tagine with preserved lemon

4.0 7 rating

Prep. 30 min

Total 1 h 35 min

4 portions

Ingredients

onions cut into quarters
100 g
100 g spring onions, cut into pieces
garlic cloves
2
fresh ginger thinly sliced
10 g
red chilli deseeded
1
fresh parsley leaves only
30 g
fresh coriander roughly cut, plus extra to garnish
30 g
olive oil
60 g
lemon juice only
1
salt plus one pinch extra
1 tsp
monkfish fillet, skinless, boneless cut into 4 pieces
600 g
fresh mint leaves only, plus extra to garnish
30 g
carrots cut into pieces (3 x 3 cm)
180 g
turnips cut into pieces (3 x 3 cm)
100 g
potatoes cut into pieces (3 x 3 cm)
150 g
preserved lemon cut into quarters (see tip)
1
freshly ground black pepper adjust to taste
1 pinch
ground cumin
1 tsp
ground turmeric
1 tsp
ground nutmeg
1 pinch
ground cinnamon
1 pinch
water
550 g

Difficulty

medium

Nutrition per 1 portion

Protein 34 g

Calories 1619 kJ / 387 kcal

Fat 21 g

Carbohydrates 15 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Explore Morocco 10 Recipes
Switzerland

Taste of Arabia 92 Recipes
Switzerland

You might also like...

Steamed Cod with Vizcaina Sauce

50 min

Steamed Salmon Parcels

55 min

Mussels in Turmeric and Ginger Broth

20 min

Mediterranean cod with steamed potatoes

50 min

Moroccan-style Baked Fish Tagine with Date Couscous

1 h

Chorizo and squid stew (TM6)

5 h 30 min

Steamed Sea Bass with Watercress Orange Couscous

35 min

Bamia (Okra Lamb Stew)

1 h 50 min

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

50 min

Raspberry and orange buttermilk ice cream

10 min

Fish Stew

45 min

Cumin Lamb and Aubergine Stew

1 h 10 min