- 650g Monkfish tail without skin
- 1 garlic clove
- 2/3 red pepper
- 300g Ratte or small new potatoes
- 125ml dry white wine
- 1 bunch of coriander, bound together with kitchen twine
- 1 teaspoon ground cumin
- 1 teaspoon mild paprika powder
- 1 teaspoon hot paprika powder
- ½ teaspoon turmeric powder
- 150ml cold water
- 1 preserved lemon
- 150g green olives with pits
- 1 tablespoon olive oil
Remove the transparent membrane from the monkfish tail. Cut the fillets off the middle fishbone. Remove the white nerves close to the fishbone and any red parts. Cut each fillet into 6 to 8 pieces of a similar size.
Mince the garlic finely. Cut the red pepper through the middle and remove the stalk, membranes and seeds. Cut the halves into fine stripes. Cut the potatoes lengthwise into halves.
Fry the garlic in 1 tablespoon of olive oil in a tagine. Add the pepper stripes and fry them for 10 more minutes over low heat; stir them regularly. Increase the heat, pour the white wine into the pan and let it reduce for 5 minutes.
Reduce the heat again and add the bunch of coriander, ground cumin, mild and hot paprika powder, turmeric powder, potatoes, 150ml of water and a little salt. Place the lid on the tagine and cook for 40 minutes. Check regularly if there is enough moisture in the pan.
Rinse the preserved lemon under cold water, cut it lengthwise and remove the pulp. Cut the skin in small dice. Rinse the olives under cold water.
Put the lemon dice, the olives and the monkfish pieces into the tagine and gently combine. Replace the lid and cook for 15 minutes. Check now and then if there is enough moisture in the pan. Season to taste before serving.