Preparation time 15 minutes
Cooking time about 1 hour 10 minutes
2 tablespoons olive oil
1 large red onion, finely sliced
2 garlic cloves, 1 chopped and 1 crushed
1 teaspoon turmeric
1 teaspoon hot smoked paprika
1 teaspoon ground cumin
½ teaspoon ground ginger
2 tablespoons tomato purée
1 tablespoon lemon juice
875 g (1¾ lb) large potatoes, peeled and thinly sliced
500 g (1 lb) monkfish tail, cut into 4 pieces
250 g (8 oz) roasted peppers, thinly sliced
1 preserved lemon, finely chopped
450 ml (¾ pint) hot fish or vegetable stock
½ teaspoon powdered saffron
salt and pepper
Read also: Pot-Roasted Tuna with Lentils Recipe
Meanwhile, mix together all the spices with a little salt and pepper, the tomato
purée, lemon juice, crushed garlic and remaining oil in a non-metallic dish. Put
the potatoes in a large bowl and add all but 1½ tablespoons of the paste. Mix
together to coat the potatoes. Rub the remaining paste over the monkfish, cover
and leave to marinate in the refrigerator.
Stir the cooked onion, peppers and preserved lemon into the potatoes and tip
into a large, shallow ovenproof dish. Pour over enough stock to almost cover the
potatoes and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45
minutes or until the potatoes are almost tender.
Arrange the monkfish over the potatoes, adding a little more stock if necessary.
Sprinkle over the saffron and return to the oven for a further 10–15 minutes or
until the fish is just cooked through. Serve immediately.
For Malaysian-style monkfish, cook 2 tablespoons red curry paste in 1
tablespoon groundnut oil in a large frying pan. Add the onion and cook for about
5 minutes. Stir in 3 shredded kaffir lime leaves, 200 ml (7 fl oz) reduced-fat
coconut milk, 200 ml (7 fl oz) fish or vegetable stock, 1 tablespoon fish sauce
and 1 tablespoon light soy sauce. Bring to the boil, then tip into a shallow
ovenproof dish with 500 g (1lb) cubed monkfish tail and bake in the oven for 20
minutes or until the fish is cooked through. Serve with steamed rice.