2kg of Medallion of monkfish
2kg of peeled prawns
5kg of fresh tomatoes
50ml of olive oil
50g of chopped garlic
Paprika, cumin, powdered ginger
Parsley and coriander, chopped
Sauce: blanch 5kg of fresh tomatoes and put them in water with ice cubes. Peel the tomatoes, cut, seed and crush. In a large saucepan pour 50ml of olive oil, add 50g of chopped garlic until they sweat, then reduce your tomatoes for at least 15min to dry them out. Halfway through cooking, add the seasoning (a teaspoon of salt, pepper, paprika, cumin, powdered ginger), as well as a tablespoon of chopped parsley and coriander, and continue cooking for 7-8min.
Monkfish and prawns preparation: in a Chermoula made from paprika, cumin, chopped garlic, powdered ginger, chopped parsley, and coriander (one teaspoon of each), add 2 tablespoons of lemon juice and 4 tablespoons of olive oil, without forgetting a few filaments of saffron; marinate 2kg of monkfish medallion and 2kg of butterfly-peeled prawns for 2 hours. Drain the monkfish and prawns before stiffening them in your tomato sauce for a few minutes, and dress in a tagine, decorating with red olives, candied lemon, and a few sprigs of coriander.
You can add a teaspoon of chopped candied lemon to your tomato sauce at the end of cooking.
Recipe by Chef Farid El Hachbily, Restaurant Le Jardin de l’Opéra. Courtesy of Noor Fès