Monkfish and chickpea tagine

With ramp chermoula

Couple things :

I made this with green chickpeas because the bodega by my apartment has them right now and that’s pretty exciting. BUT you can you use canned chickpeas or dried and cooked chickpeas.

Most fish could work in place of monkfish - cod, halibut, sea bass, arctic char. Even shellfish. Whatever ya got!

I stirred a tablespoon of homemade marmalade into the broth. It gave the tagine a slightly sweet flavor plus left whole pieces of orange peel in the stew. You could substitute a different type of preserve (just NOT a berry one :/) OR use whole slices of citrus and skip the marmalade all together.

If you don’t have ramps just use a garlic!

I ate with bread and salad but would also be good served over cous cous.

Ramp chermoula

• 1 bunch of ramps (~6 ramps), washed, blanched for 1 min OR 1-2 garlic cloves, grated

• 1 large bunch parsley, thick stems removed, finely chopped

• 1 bunch mint, picked, finely chopped

• 1 red chili

• 2 teaspoons cumin seeds, toasted

• 1/2 teaspoon coriander seeds, toasted

• 1 ts paprika

• cayenne to taste

• salt to taste

• juice of 1/2 a lemon

• olive oil

Tagine

• 1 large onion, cut into thick rings ~1/2 inch

• 1 teaspoon fennel seeds, lightly crushed

• 1/2 teaspoon chili flakes or more to taste*

• 2 bay leaves

• 1 anchovy

• Couple sprigs of thyme

• Large pour of white wine

• 1 big tablespoon marmalade

• 1 1/2 cup stock or water

• ~1/2 cup green olives with pits

• 1 cup shelled green chickpeas OR canned chickpeas, rinsed

• 1 lb fish, skin off, cut into ~2 inch chunks

• salt to taste

• lemon and parsley for serving

*I used these chili flakes which have a slight smokey flavor. A combo of paprika and chili flakes might be a better substitute to create the same effect.

To make chermoula -

Combine spices in a mortar and pestle or spice grinder until medium fine.

Finely chop blanched ramps and red chili to form a paste. Combine with spice mixture and herbs. Season with salt.

Stream in olive oil while stirring until desired thickness. Add lemon juice

Coat a heavy pot with enough oil to cover the bottom

Season fish with salt and pepper and a couple tablespoons of chermoula.

Set the pan over medium high heat. Once hot, add onion rings. Season with salt. Let brown on one side then flip em.

Add fennel seeds, chili flakes, anchovy, bay leaves and thyme. Cook for a min or so until fragrant.

Deglaze pan with white wine. Simmer for a few mins. Add marmalade, stock, olives and chickpeas. Season with salt. Bring to a boil, lower heat and cover. Simmer for ~15 mins to let flavors meld :)

Add fish to the stew. Cover again and let cook for ~10 mins until fish is cooked through.

To serve

Stir in a couple tablespoons of chermoula and a squeeze of lemon juice into the finished tagine. Top with parsley, more olive oil and black pepper.