Tagine of Monkfish, Potatoes, Cherry Tomatoes and Olives

Name: Tagine of Monkfish, Potatoes, Cherry Tomatoes and Olives
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 5 ml/1 tsp paprika; juice of 1 lemon; 5 ml/1 tsp coarse salt; 10 ml/2 tsp ground cumin; 15 ml/1 tbsp olive oil; small bunch of fresh coriander (cilantro), roughly chopped; small bunch of fresh coriander (cilantro), roughly chopped; large handful of kalamata or fleshy black olives; large handful of kalamata or fleshy black olives; 2 green (bell) peppers, grilled (broiled) until black, skinned, seeded and cut into strips; 15-20 cherry tomatoes; 2 garlic cloves; salt and ground black pepper; salt and ground black pepper; about 100 ml/3½ fl oz/scant ½ cup water; 4-5 garlic cloves, thinly sliced; 45-60 ml/3-4 tbsp olive oil; 15-20 small new potatoes, scrubbed, scraped or peeled; 900 g/2 lb monkfish tail, cut into chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

The fish for this tagine is marinated in chermoula, which gives it that unmistakable Moroccan flavour. It is a delightful dish at any time of year, served with lots of crusty bread to mop up the tasty juices, but it is especially good made with full-flavoured, new season potatoes and little sun-ripened cherry tomatoes.

Ingredients

900 g/2 lb monkfish tail, cut into chunks
15-20 small new potatoes, scrubbed, scraped or peeled

Africa
Morocco
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Using a mortar and pestle to make the chermoula: pound the garlic with the salt to a smooth paste. Add the cumin, paprika, lemon juice and coriander, and gradually mix in the olive oil to emulsify the mixture slightly. Reserve a little chermoula for cooking, then rub the rest of the paste over the chunks of monkfish. Cover and leave to marinate for about 1 hour.

Par-boil the potatoes fo