Tagine of Monkfish

Ingredients

• monkfish
• new potatoes
• olive oil
• garlic cloves
• cherry tomatoes
• green bell peppers
• kalamata olive
• water
• kosher salt
• ground cumin
• paprika
• lemon, juice of
• fresh cilantro
• crusty bread

Preparation

1. 1pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle
2. 2add the cumin , paprika , juice from the lemon , and chopped cilantro and mix until slightly emulsified
3. 3this is the chermoula
4. 4reserve a little of the chermoula for cooking and rub the rest of it over the monkfish
5. 5cover and leave to marinate in a cool place for 1 hour
6. 6par-boil the potatoes for about 10 minutes and then cut them in-half
7. 7thinly slice the remaining garlic cloves
8. 8heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic
9. 9when the garlic just begins to color , add the tomatoes and cook until just softened
10. 10add the peppers to the tomatoes and garlic , together with the remaining chermoula , and add salt and pepper to taste
11. 11spread the potatoes over the base of a shallow pan or deep , ridged frying pan
12. 12spoon 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
13. 13spoon the rest of the tomato and pepper mixture over the fish and add the olives
14. 14drizzle a little extra olive oil over the dish and pour in the water
15. 15heat until simmering
16. 16cover and cook over medium heat for 15 minutes , or until the fish is cooked through
17. 17serve with fresh , warm , crusty bread