Tagine Of Monkfish

Total Time: 2 hrs 10 mins Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 4
• 2 lbs monkfish, cut into chunks
• 15 -20 small new potatoes, scrubbed and peeled
• 4 -5 tablespoons olive oil
• 6 -7 garlic cloves
• 15 -20 cherry tomatoes
• 2 green bell peppers, broiled until black, skinned, seeded, and cut into strips
• 1 cup kalamata olive
• 1/2 cup water
• 1 teaspoon kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 lemon, juice of
• 1 bunch fresh cilantro, roughly chopped
• 1 loaf crusty bread (optional)

Recipe

• 1 pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. this is the chermoula.
• 2 reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. cover and leave to marinate in a cool place for 1 hour.
• 3 par-boil the potatoes for about 10 minutes and then cut them in-half. thinly slice the remaining garlic cloves. heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. when the garlic just begins to color, add the tomatoes and cook until just softened.
• 4 add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
• 5 spread the potatoes over the base of a shallow pan or deep, ridged frying pan. spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
• 6 spoon the rest of the tomato and pepper mixture over the fish and add the olives. drizzle a little extra olive oil over the dish and pour in the water.
• 7 heat until simmering. cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
• 8 serve with fresh, warm, crusty bread.