Fish tagine and tfaya with onions


  • 1 kg of monkfish in 5 cm steaks
  • 5 tablespoon(s) of olive oil
  • 2 small cloves of garlic, grated
  • 1 tablespoon(s) chopped flat-leaf parsley
  • 1 tablespoon(s) chopped coriander
  • 1 teaspoon(s) ground ginger
  • 1 pinch of crushed saffron threads
  • 200g raisins
  • 15 g of butter
  • 1 kg red or yellow onions
  • 1 tablespoon(s) of powdered sugar
  • 1 teaspoon(s) ground cinnamon
  • salt and pepper


  1. Pour 1 tbsp. tablespoon of oil in a salad bowl. Add the garlic, parsley, coriander, 1/2 tsp. teaspoon of ginger and half of the saffron, then mix everything. Add salt and pepper.

  2. Add the fish, turning to coat with the mixture. Cover with cling film and leave to rest for 1 hour in the refrigerator.

  3. Put the raisins in a bowl, cover with lukewarm water and let sit for 10 minutes. Drain.

  4. Pour the rest of the oil into a large tagine dish. Add the butter, sliced ​​onions (separate rings), raisins, remaining ginger and saffron, then heat over medium-high heat. Cook for 30 to 45 minutes, stirring often. Add the sugar and cinnamon.

  5. Arrange the fish steaks on the onions. Cover, after a few minutes of cooking, carefully turn it over and cook for 20 to 40 minutes (depending on the fish), until the onions are caramelized and the fish is cooked through. When cooked to your liking, serve.

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