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Ingredientes
- 2 ¼ lb (1 kg) monkfish tail
- 5 tomatoes
- 1 tsp tomato paste
- 2 bell peppers (green would be the most attractive)
- 2 small eggplants
- 1 onion
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ras el hanout
- ½ tsp harissa
- 1 bunch fresh cilantro
- 1 bunch flat-leaf parsley
- 1 clove minced garlic
- ¼ c. (5 cl) extra virgin olive oil
- Salt & pepper
Direcciones
- Blanch the tomatoes by plunging them into boiling water for 30 seconds. Let them cold and peel them
- Remove the seeds and mash them
- Peel the garlic and chop roughly
- Slice the eggplants quite thickly into ½" (1½ cm) slices
- Wash and deseed the peppers, and cut them into strips
- Heat the extra virgin olive oil in the tagine or possibly in a Dutch oven over a high heat
- Add in the onions and let them brown for 4 min
- Add in the garlic, ras el hanout, cumin and paprika
- Add in the tomatoes and stir well
- Thicken/reduce the mix by half over a medium heat for 5 min
- Add in the harissa, peppers, eggplants and 1 glass of water
- Cover and simmer over a low heat for 25 min
- Add in the monkfish, cut into chunks (you can let it marinate the night before in lemon juice and salt)
- Cover the monkfish with the sauce
- Cover and let it cook for a further 20 min
- Chop the fresh cilantro and flat-leaf parsley
- Sprinkle the herbs into the tagine
- Cook for a further 2 min and serve in the dish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 597g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 11 | 8% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 1371mg | 39% |
| Total Carbs 32.15g | 9% |
| Dietary Fiber 15.6g | 52% |
| Sugars 15.17g | 10% |
| Protein 5.99g | 10% |
