Scorpionfish Tagine Recipe

A traditional ragout at the heart of Moroccan gastronomy, tagine has countless variations, each one deliciously fragrant in its own way. At the head of the bistronomic restaurant Le Garage, in the centre of Lyon, Chef Olivier Sébastien takes us from Agadir to Tangier with this original version of the scorpionfish tagine.

• 1 small courgette (zucchini)
• 1 small red bell pepper
• 1 tsp argan oil
• 5 tbsp fish stock
• 1 pinch cumin
• 1 pinch turmeric
• 1 scorpionfish fillet, 120g
  

Slice the courgette and pepper into large matchsticks and sweat them in argan oil. Add the fish stock, cumin and turmeric, then cook for 15 minutes.

Quickly sear both sides of the scorpionfish fillet over high heat.

In a tagine dish, arrange the vegetables, fish stock and scorpionfish fillet. Drizzle with extra argan oil and serve piping hot.

If you are making your own fish stock, use the bones of a white fish like turbot, and be sure to adhere to the 15 minutes of cooking time. You can substitute already-cooked piquillo peppers for the bell pepper.

White wine is the preferred choice for a fish dish. We recommend a 2014 Côtes de Provence, which seduces with its yellow hue, complex nose, straightforward attack and aromatic bouquet. But lovers of red wine can rest easy: you can count on a vintage with character that carries notes of spices and red fruits, such as a Saint-Joseph from Maison Chapoutier.

Enjoy!

Chef Olivier Sébastien - Le Garage