Monkfish Tagine

RH Staff

From: Chef Ola Fendert, Baraka and Chez Papa, San Francisco.

Yield: 6 servings.

PICATA:
1/4 cup toasted almonds
1/4 cup breadcrumbs
1 Tbsp. chopped garlic
1 Tbsp. chopped parsley

STOCK:
2 quarts diced onions
3 cups grated tomato
1 quart fish stock
1 large pinch saffron
8 baby potatoes
1 bay leaf
1 tsp. ground cumin
3/4 tsp. ground coriander
1/8 tsp. ground ginger
1" piece cinnamon stick
pinch cayenne pepper
as needed salt

* * *

2 lb. monkfish fillet, cut into medallions
as needed, olive oil

For picata: Work ingredients into a paste with mortar and pestle.

For stock: Caramelize onions over low heat for 1-11/2 hours; add tomatoes and reduce by half. Add fish stock, saffron and baby potatoes. Simmer gently until potatoes are cooked; add picata and spices. Season with salt.

To finish tagine: Sautè monkfish in olive oil until golden and cooked through. Divide equally between 6 deep soup plates and ladle stock over fish.

Photo Credit - Almond Board of California