Tagine of Chermoula Marinated Prawns and Monkfish


340 g (12 oz) monkfish fillet, trimmed and cut into 2 1/2 cm (1 inch) dice
300 g (10 oz) cooked tiger prawns

for the chermoula :

3 cloves garlic, crushed
2 tbs parsley, finely chopped
2 tbs coriander, chopped
1 tsp cumin
1/2 tsp paprika
juice of 1/2 lemon
4 tbsp extra virgin olive oil
salt and freshly ground black pepper

for the tagine base :

6 tomatoes, halved, de-seeded and roughly chopped
1/2 tbsp runny honey
1 tsp ground ginger
a pinch of saffron
salt and freshly ground black pepper

to serve :

sprigs of coriander


For the chermoula

1. Put all the ingredients into a bowl, season to taste with salt and pepper. Add the monkfish, cover and marinade for 15 minutes.

2. Season the prawns with a little salt and pepper and chill until required.

For the tagine base

1. Put the tomato, honey, ginger and saffron into a saucepan, bring to the boil and simmer for 12-15 minutes or until reduced and syrupy.

2. Add the monkfish and cook over a low heat for 4-5 minutes or until cooked. Add the prawns and continue to heat for a further 2-3 minutes or until they are very hot.

3. Season to taste with salt and pepper.

To serve

1. Turn the fish into a large dish and garnish with sprigs of coriander. Serve with steaming hot couscous.

Serves 4