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By Wesley Perrett

MOROCCAN MONKFISH

5 steps
Cook:15min
'Ras el hanout' may sound exotic but check out the spice aisle in your supermarket and you will be pleasantly surprised. The fish in this dish tastes incredible with the Moroccan spice blend and the flavours coming from the chorizo.
Updated at: Wed, 16 Aug 2023 16:23:17 GMT

Nutrition balance score

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Instructions

Step 1
Pour half of the olive oil into a bowl and then sprinkle in the ras el hanout. Swish the monkfish about in the spiced oil until lightly coated
Step 2
Heat the remaining olive oil in a frying pan over a medium to high heat. Add the chorizo and fry on its own for about 1 minute. Next, add the spring onions, garlic, red pepper, cherry tomatoes and the monkfish, making sure you scrape out all of the oil and spice from the bowl.
Step 3
Fry the whole lot together for about 3 minutes, then sprinkle in the cumin and squeeze in the tomato puree. Fry, stirring almost constantly, for 1 minute, and then stir in 100ml of water to make a sauce.
Step 4
Put a lid on your pan and simmer for 1-2 minutes, or until you are sure the fish is fully cooked through - you can check this by slicing into one of the biggest chunks to make sure it has turned from raw, pale flesh to cooked bright white.
Step 5
When you're happy the fish is cooked, tip it into a bowl and top with the avocado slices, pine nuts and parsley, if using.

Notes

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Under 30 minutes
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