Tagine Of Fish, Tomatoes, Peppers and Potatoes

By The Canadian Living Test Kitchen

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Tagine Of Fish, Tomatoes, Peppers and Potatoes

This recipe makes 8 servings

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

Ingredients

2 lb monkfish fillets 2 2lb lbmonkfish filletmonkfish fillets or snapper fillets or grouper fillets
1 small spanish onion , thinly sliced1 1small spanish onionspanish onions, thinly sliced
1 pinch each of salt and pepper 1 1pinch pincheach of salt and pepper
2 2large largepotatopotatoes, peeled and thinly sliced
1 1sweet green peppersweet green peppers, thinly sliced in rings
2 2cans (28 oz/796 ml) cans (28 oz/796 ml)tomatotomatoes, drained and chopped
1/3 cup finely chopped fresh parsley 1/3 1/3cup cupfinely chopped fresh parsley
Sauce
1/4 cup olive oil 1/4 1/4cup cupolive oil
2 cups sliced onions 2 2cups cupssliced oniononions
1 cup chopped sweet green peppers 1 1cup cupchopped sweet green peppersweet green peppers
4 large slivered garlic cloves 4 4large largeslivered garlic clovegarlic cloves
2 2cans (28 oz/796 ml) cans (28 oz/796 ml)tomatoes, drained and chopped
1 tsp salt 1 1tsp tspsalt
1-1/2 tsp pepper 1-1/2 1-1/2tsp tsppepper
1 1tsp tspsaffron threads, (or 1/2 tsp/2 ml powdered saffron)
3/4 cup water 3/4 3/4cup cupwater

Preparation

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.