Tagine of Monkfish with Potatoes
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | cl | Garlic , fresh |
| 2.00 | tsp | Salt , coarse |
| 1.00 | tsp | Cumin, ground |
| 2.00 | tsp | Paprika |
| 2.00 | x | Lemon , juice only |
| 1.00 | b | Cilantro , coarsely chopped |
| 2.00 | tbsp | Olive oil (2-3 tbsp) |
| 4.00 | lb | Monk/Angler fish w/o head , cut into chunks |
| 30.00 | x | New potatoes (30-40 each), small, scrubbed, cut in half |
| 0.50 | cup | Olive oil |
| 8.00 | cl | Garlic (8-10 cloves) |
| 30.00 | x | Cherry Tomatoes (30-40 each) |
| 4.00 | x | Bell pepper, green , large, grilled until black, skinned, seeded, cut |
| 8.00 | oz | Kalamata Olive or Moroccan olives (8-10 ounces) |
| 0.50 | qt | KNORR Ultimate Fish Base 6 x 1 Lb , prepared |
| Salt and ground black pepper to taste |
Preparation
1. Chermoula: Using a mortar and pestle pound 4 cloves fresh garlic with the coarse salt to a smooth paste. Add cumin, paprika, lemon juice and cilantro. In a stream, add 2-3 tbsp. olive oil to emulsify the mixture slightly.
2. Rub chermoula on fish, reserving 1/4 of the paste to add later on. Cover fish and marinate for 1 hour.
3. Par-boil potatoes for 10 minutes. Drain and rinse under cold water.
4. In a heavy pan, heat 1/2 cup olive oil and saute 8-10 garlic cloves, add tomatoes and cook for 1 minute. Add green peppers and remaining chermoula. Adjust seasoning with salt and pepper.
5. Spread potato mixture on base of tagine, spoon three quarters of the tomato and pepper mixture over and place marinated fish chunks on top. Spoon the rest of the tomato and pepper mixture on top of the fish and add olives.
6. Drizzle olive oil over the dish and pour atop the prepared Knorr Ultimate Fish Base. Bring to a boiling point, reduce heat and simmer over medium heat for about 15 minutes or until fish is cooked.
