Tagine of Monkfish Recipe
Monkfish marinated in Chermoula, a lemony garlic and cilantro paste. A very Moroccan flavor.
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Pot
- Skillet
- Spoon
- Oven
- Stove
- Serving platter
- Plate
Ingredients
- 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)
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