Saturday, 6 February 2010

Moroccan Monkfish and Chickpea Stew [#214]

The second Bill Granger recipe. A lovely, delicately-spiced Morrocan dish - chunks of monkfish gently cooked in a tomato and onion sauce rich with garlic, fresh ginger, turmeric, cumin and cinnamon, with a touch of cayenne to add an echo of heat in the background. Sweetened with honey and sprinkled with chopped coriander at the end, it ate very well with a new ingredient for me - giant couscous. This had a curious texture, a little like eating barley, and not really like standard couscous, but very pleasant all the same. This dish also had the advantage of being really quick - ready in under half-an-hour. You can find the recipe on the BBC website should you be interested. We drank a refreshing Italian Rose with this.


  1. sounds lovely but we can't really justify the expense of monkfish at the moment. Another time!

  2. Helen, Bill's recipe originally specified big chunks of cod or ling - pollack would be good too, so you could try another fish to keep the cost down. Monkfish stands up to the stewing well without breaking up, which is why I went for it. If you used cod or another fish, add it in BIG chunks, don't stir, cover with a lid and let it cook for just 3 or 4 minutes until just cooked. It will then stay chunkily intact when served. Do try it, as the rest of it is so cheap!