Moroccan · Seafood
Monkfish Tagine with Saffron & Tomatoes
Essaouira's fish stalls supply the firm, meaty monkfish that holds its shape best in a tagine, braised gently in a saffron-scented tomato sauce so it barely needs more than a squeeze of lemon at the table. It is a quick, coastal dish built for freshly landed fish rather than long cooking.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g monkfish tail, cut into thick medallions
- 3 tomatoes, chopped, and 1 tbsp tomato paste
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- Pinch of saffron, bloomed, and 1 tsp paprika
- Juice of 1 lemon
- 4 tbsp olive oil, salt and pepper
- Small bunch coriander, chopped
Method
- 1
Build the sauce
Warm the oil in a tagine or wide pan, soften the onion and garlic, then stir in the tomato paste, chopped tomatoes, paprika and saffron water. Simmer 15 minutes to a thick, fragrant sauce.
- 2
Season the fish
Rub the monkfish medallions with a little salt, pepper and half the lemon juice while the sauce cooks.
- 3
Poach the fish
Nestle the fish into the sauce, cover, and cook gently 12–15 minutes, turning once, until just opaque and firm — monkfish holds together well and won't flake apart like a delicate fillet.
- 4
Finish
Add the remaining lemon juice and most of the coriander, and let the sauce settle for a couple of minutes off the heat.
- 5
Serve
Scatter with the last coriander and serve straight from the tagine with bread.
Chef's tips
- Monkfish's firm, almost meaty texture is exactly what makes it suited to gentle braising without falling apart.
- Don't overcook the fish — pull it as soon as it turns opaque throughout, since residual heat continues cooking it briefly.
- A thick sauce is essential; reduce it before adding the fish so the medallions poach rather than boil.
Frequently asked questions
What other fish works in this tagine?
Any firm white fish holds up well — hake tail, halibut or a thick cod loin are good substitutes for monkfish.
Can I add vegetables to this tagine?
Sliced peppers or a few new potatoes can go into the sauce before the fish, giving them time to soften while the fish cooks briefly at the end.