Moroccan-style Monk Fish & Almond Tangine with Steamed Couscous

Moroccan-style Monk Fish & Almond Tangine with Steamed Couscous

Find the original recipe on stuff.co.nz



4 tablespoons olive oil, plus extra to moisten
2 onions, peeled and thinly sliced
2 garlic cloves, thinly sliced
500g large ripe tomatoes, peeled, seeded and chopped
400g can chopped tomatoes
1 tablespoon tomato paste
150g whole blanched almonds
Pinch of saffron threads, soaked in 100ml boiling water until soft
Salt and freshly ground black pepper
500g skinless and boneless monkfish or other firm white fish fillet, cut into 5cm cubes
1⁄4 teaspoon ground ginger
Juice of 1 lemon
4 tablespoons liquid rewarewa honey
4 tablespoons ground almonds

Steamed couscous with toasted almonds & lemon


1 1⁄2 cups couscous
3 cups boiling water
3-4 tablespoons extra virgin olive oil 
Juice and zest of 1 large lemon
Salt and freshly ground black pepper
2-3 tablespoons chopped flat-leafed parsley leaves
50g slivered almonds, toasted and coarsely chopped



    Heat the oil in a large frying pan.
    Add the onions and fry until golden then add the garlic and cook for a further 3-4 minutes.
    Add the fresh and canned tomatoes, tomato paste and whole almonds.
    Reduce the heat to low and cook until the liquid from the tomatoes has evaporated (about 30 minutes).
    Add the saffron threads and soaking water and stir.
    Taste and season.
    Season the monkfish pieces with salt, pepper and the ginger.
    Place on top of the tomato mixture in the frying pan.
    Pour the lemon juice and honey evenly over the monkfish.
    Drizzle over extra oil and cover. Leave to steam for 5-8 minutes.
    Using a skewer, check the monkfish is cooked (it will be opaque and soft when the skewer is inserted, with no give).
    Gently fold the sauce through the monkfish.
    Taste and season then sprinkle in the ground almonds to thicken the sauce.
    Serve with the couscous (directions follow).


      Steamed couscous with toasted almonds & lemon:


      Place the couscous in a large bowl and cover with the boiling water. Using a fork, quickly work the couscous so it doesn’t form any lumps.
      Mix in the oil and lemon juice.
      Cover the bowl tightly with cling film and leave to steam for 
      4-5 minutes maximum.
      Uncover the couscous and season well then stir in the lemon zest and parsley.
      Add the almonds just before serving so they retain their crunch.