Tajine with monkfish

For 6p 1,5 kilo of monkfish. Remove the skin and cut in smaller parts. Prepare the marinade of chermoula with 2 chopped garlic cloves, 1 tea spoon of sea salt, 2 teaspoons of cumin, 1 teaspoon of paprika. Grind everything in a mortire. Add 1 bunch of chopped fresh coriander. Grind in the mortire. Add the juice of 1 lemon. Continue to grind while adding 1 table spoon of olive oil.

Mix the fish with ¾ of the chermoula and marinate for at least 1 h in the fridge.

Boil 700 grams of potatoes for 10 mins. Halve them and put in the tajine.

Fry 5 sliced garlic cloves, 1 kilo of beautiful cherry tomatoes and 4 roughly chopped courgettes (the traditional recipe is with bell pepper, but one of the guests had digestive problems with bell pepper, thus courgettes is a great alternative). Stir now and again and make them as cooked as you prefer. Add pepper and salt.

Mix the vegetables with a handful of  good black olives. Put a layer of vegetables on the potatoes, add the fish, another layer of vegetables and finish with the chermoula.

Cover the tajine and put in the oven at 200° for 20 mins (or longer until the fish is ready).

Fresh bread is perfect to get the sauce in a decent way in your mouth.

 


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