Tagine Of Fish, Tomatoes, Peppers and Potatoes

Author: Canadian Living

This flavorful tagine can be prepared ahead and popped in the oven just before guests arrive.

  • Portion size 8 servings


  • 2 lbs monkfish fillets
  • 2 lbs snapper fillets
  • 2 lbs grouper fillets
  • 1 spanish onion thinly sliced
  • 1 pinch each of salt and pepper
  • 2 large potatoes peeled and thinly sliced
  • 1 sweet green pepper thinly sliced in rings
  • 2 cans tomatoes drained and chopped
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup olive oil
  • 2 cups sliced onions
  • 1 cup chopped sweet green pepper
  • 4 large garlic cloves
  • 2 cans tomatoes drained and chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 1 teaspoon saffron threads (or 1/2 tsp/2 ml powdered saffron)
  • 3/4 cups water


Sauce: In large shallow heatproof casserole, heat half of the oil over medium heat; cook onions, green peppers and garlic for 5 to 8 minutes or until softened, stirring occasionally. Add tomatoes, salt and pepper; cook, stirring occasionally, for 8 minutes.

Meanwhile, soak saffron threads in water for 5 minutes; pour into casserole and simmer for 10 to 12 minutes or just until vegetables are tender and sauce has thickened slightly. Taste and adjust seasoning. (Sauce can be prepared ahead, covered and refrigerated for up to 2 days.) Reserve 1 cup (250 mL) sauce; stir in remaining olive oil.

Trim membrane from monkfish. Cut fish into 8 portions and nestle into sauce. Arrange onion over fish mixture, overlapping slices if necessary; spoon one-third of the reserved sauce over and season with salt and pepper to taste. Repeat with potatoes and green pepper. Spoon tomatoes over top.

Bake in 375°F (190°C) oven, covered, for 45 minutes. Uncover and bake, basting often with sauce, for 45 to 60 minutes or until vegetables are tender and sauce is thickened. Sprinkle parsley over tagine. Cut through layers to serve.

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Tagine Of Fish, Tomatoes, Peppers and Potatoes