Recipe of the week: Moroccan monkfish stew

5th June 2015

Our buyer Mark whipped up this mean monkfish stew for our team lunch. If you make your own chermoula, a spice base used in tagines, it’ll really lift the whole thing up.


Serves 4 – 6

1kg monkfish, cut into chunks – ours is from Handpicked Shellfish
10 new potatoes
3 garlic cloves, crushed
4 tablespoons olive oil – we use Oliveology’s
20 cherry tomatoes – try Chegworth Valley’s Organic Sakura tomatoes
100ml apple juice – Chegworth have a whole variety for you to choose from
1 chilli, deseeded and chopped
1 red pepper, deseeded and sliced
Salt and pepper to season
Handful of coriander, chopped

For the chermoula

2 garlic cloves
Juice of 1 lemon
3 teaspoons cumin seeds, toasted and ground
1 teaspoon paprika
½ teaspoon tumeric
1 tsp flaky sea salt
1 tablespoon olive oil
Small bunch fresh mint, roughly chopped
Small bunch fresh coriander, roughly chopped



Begin by making the chermoula. Grab a pestle and mortar, mash the garlic with the salt into a paste and stir in the remaining ingredients. Rub half the paste all over the fish and leave for 30 minutes to marinate.

Boil the potatoes for 10 minutes, drain and cool.

Heat the oil in a large heavy dish or saucepan and fry the onion, chilli, pepper and garlic for a couple of minutes until soft. Add the tomatoes and cook until just beginning to soften. Stir in the the rest of the chermoula mix and season.

Add the apple juice and fish to the pan and bring to the boil gently until the fish is cooked – about 10 minutes. Pop in the potatoes and leave for a couple more minutes. Top with the coriander and serve with lemon, minty couscous and your favourite salad.

Discover more about our producer Handpicked Shellfish

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