Tagine of monkfish, potatoes, cherry tomatoes and black olives

Tagine of monkfish, potatoes, cherry tomatoes and black olives

Ingredients

  1. About 2 lbs of monkfish, cut into chunks (or any meaty white fish)
  2. 12 small new potatoes
  3. 3 tablespoons olive oil with a pat of butter
  4. 3-4 garlic cloves, thinly sliced
  5. 12-16 cherry tomatoes
  6. 2 green bell peppers, broiled until black, peeled, and cut into strips
  7. sea salt and freshly ground black pepper
  8. 12 fleshy black olives
  9. 1 lemon, cut into wedges, to serve
  10. 1 teaspoon Moroccan seasoning (Ras -El -Hanout)

For the chermoula

  • 2 garlic cloves
  • 1 teaspoon coarse salt
  • 1-2 teaspoons cumin seeds, crushed or ground
  • 1 red chile, seeded and chopped
  • freshly squeezed juice of 1 lemon
  • 2 tablespoons olive oil
  • a small bunch of cilantro, roughly chopped

Method

  • First, make the chermoula.  Using a mortar and pestle, pound the garlic with the salt to a smooth paste.  Add the cumin, chile, lemon juice and olive oil and stir in the cilantro.  Put the fish in a shallow dish and rub it with most of the chermoula (reserve a little for cooking).  Cover and marinate in the refrigerator for 1-2 hours.
  • Meanwhile, bring a saucepan of water to a boil and drop in the potatoes.  Boil vigorously for about 8 minutes to soften them a little, then drain and refresh under cold running water.  Cut them in half.
  • Heat 2 tablespoons olive oil with the butter in a tagine or heavy-based saucepan.  Stir in some garlic and when it begins to brown, add the tomatoes to soften them.  Add the skinned peppers and the reserved chermoula, and season to taste with salt and pepper.  Tip the mixture onto a plate.
  • Arrange the potatoes over the base of the tagine and spoon half of the tomato and pepper mixture over them.  Place the chunks of marinated fish on top and spoon the rest of the tomato and pepper mixture over the fish.  Tuck the olives in and around the fish and drizzle the remaining tablespoon of olive oil over the top.  Pour in roughly 1/2 cup of water and check the seasoning.  Cover with the conical lid and steam for 15-25 minutes, until the fish is cooked through.  Serve immediately with lemon wedges.