Ingredients

• 1kg/2lb 3oz monkfish
• 1½ tbsp ground ginger
• 2 tsp freshly ground black pepper
• 2 tsp powdered cinnamon
• 3 tsp ground turmeric
• 1½ tbsp paprika
• 1 tsp cayenne pepper
• 1 head garlic
• all but 3 cloves crushed with a little salt
• 450g/1lb onions
• grated
• 2 tbsp olive oil
• 175g/6¼oz dried apricots
• soaked in a little water (reserve the water)
• cut in half
• 85g/3oz flaked almonds
• 55g/2oz sultanas or raisins
• 2 tbsp clear honey
• 1 tsp saffron stamens
• soaked in cold water
• 400g/14oz tinned tomatoes
• roughly chopped
• 600ml/1 pint tomato juice
• 600ml/1 pint fish stock
• 1 pickled lemon
• rind only
• chopped
• 25g/1oz coriander leaves
• chopped

Directions

• Coat the fish in half the ground spices and leave to marinate in the fridge overnight.
• Preheat the oven to 170C/340F/Gas 3. Heat one tablespoon of the olive oil in a casserole and add the remaining spices
• the crushed garlic and grated onion. Allow the onion to soften without browning.
• Add the apricots and their soaking water
• the almonds
• sultanas or raisins
• honey
• saffron
• tomatoes
• tomato juice and fish stock. Bring to the boil
• place in the oven and cook for one hour.
• After 40 minutes
• add the fish and return the casserole to the oven to finish cooking. If you want a thicker sauce
• remove the fish pieces
• put on a warm plate and reduce the sauce over a high heat until thickened.
• Fry the preserved lemon rind in the remaining olive oil for a few minutes
• then fold in the chopped coriander.
• Pour the sauce over the fish and garnish with the lemon and coriander mixture.