Fragrant Monkfish and Saffron Tagine with Fennel

Ingredients

• 600 g monkfish tail, cut into chunks
• 2 fennel bulb
• 1 tsp saffron strands
• 400 g tinned chopped tomatoes
• 4 clove garlic cloves
• 1 tsp ground turmeric
• 1 lemon
• 3 tbsp olive oil
• 20 g fresh flat-leaf parsley
• 300 g couscous

Method

1. 1

   Steep the saffron in 3 tablespoons of warm water. Thinly slice the fennel and crush the garlic.

2. 2

   Heat the olive oil in a wide pan over a medium heat. Cook the fennel for 8 minutes until softened and lightly caramelised. Add the garlic and turmeric and cook for 1 minute.

3. 3

   Pour in the tinned tomatoes and saffron liquid. Simmer for 8 minutes until slightly reduced.

4. 4

   Season the monkfish and nestle into the sauce. Cover and cook gently for 10–12 minutes until the fish is opaque and cooked through.

5. 5

   Prepare the couscous with 360ml boiling water, cover for 5 minutes and fluff. Squeeze lemon juice over the fish, scatter with parsley and serve with the couscous.