Monkfish Tagine


  • 1 tagine, if you do not have one a Dutch oven will work


  • 2 lbs monkfish fillet, cut into 2" cubes
  • 1 batch chermoula
  • 1/2 cup olive oil
  • 2 medium onions, sliced into 1/2 " thick rounds
  • 1 large carrot, quartered lengthwise
  • 1 bell pepper, any color, sliced lengthwise
  • 1 large zucchini or summer squash, quartered lengthwise
  • 3/4 cup preserved lemon
  • 1/2 cup green olives, pitted
  • 1/2 cup water or fish broth (you may need more as it simmers)


  • 1 1/2 cups cilantro leaves
  • 3/4 cups parsley leaves
  • 6 cloves garlic
  • 1/2 cup lemon juice
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1/2 cup olive oil
  • 2 tsp salt



  • Put all ingredients into a food processor together and pulse until fully pureed.


  • About one to two hours before you need to start cooking, toss the fish in the chermoula and refrigerate.
  • Put the olive oil in the bottom of the tagline and line with the sliced onions. Place the monkfish in the center of the onions, with all the chermoula. Arrange the cut vegetables around the fish, forming a cone. Discard the insides of the preserved lemon then rinse and julienne the skin. Sprinkle the preserved lemons and olives over everything. Pour the water or broth in at the side, so as not to wash the sauce off the fish.
  • Cover and place on stovetop. Bring to a boil, reduce heat to low and simmer for 45 minutes. Check to make sure there's enough broth, but otherwise try not to lift the lid. Cook for 45 minutes, the fish should be cooked. If not, continue cooking for another five to ten minutes.
  • Serve immediately, straight from the tagline with couches. Garnish with cilantro if desired.


Special thanks to the Maine Coast Fishermen's Association for permitting us to use this recipe from their book, CATCH; A Maine Seafood Cookbook from the Maine Coast Fishermen's Association.  This book is available for sale at our two locations.  All proceeds go to benefit Maine's fishing community.
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