Moroccan spiced monkfish with fennel, leek, and cream sauce from Fress: Bold Flavors from a Jewish Kitchen (page 120) by Emma Spitzer

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Notes about this recipe

  • Kduncan on February 03, 2022

    The sauce was the star here, it was really good. I didn't pick up that much of the spice rub on the fish which was pretty disappointing. Would probably make again with a fish like cod that seems to pick up spice rubs better.

  • Yildiz100 on June 14, 2018

    Another delicious, though not my favourite, recipe from this book. Very easy too. Followed pretty closely but subbed cod for monkfish. Husband raved about the sauce but I thought it was missing something. I think maybe a bit more acidity would help. I loved the fennel here, to my surprise. The texture was very nice. I do wish she either gave a recipe for, or recommended favourite brands of ras el hanout. I flipped through several and they vary wildly, so the choice can definitely affect the final product. I ended up making the ras el hanout from Mediterranean Feasts for this recipe. It is heavy on the cinnamon but that compliments the fennel nicely.

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