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