1 kg monkfish tail, cut into chunks
5 tomatoes concassed and mashed
1 tsp tomato paste
2 bell peppers (green would be the most attractive) - deseeded and cut into strips
2 small eggplants - sliced into small rounds
1 onion - medium dice
1 tsp cumin
1 tsp paprika
1 tsp ras el hanout
½ tsp harissa
1 bunch fresh coriander - chopped
1 bunch flat-leaf parsley - chopped
1 clove chopped garlic
Good olive oil
Salt & pepper
Heat the olive oil in the tagine over a high heat.
Add the onions and cook until golden.
Add the garlic, ras el hanout, cumin and paprika, stir in tomatoes.
Thicken/reduce the mixture by half over a medium heat.
Add the harissa, peppers, eggplants and 1 glass of water
Cover and simmer over a low heat for 25 minutes.
Add the monkfish, cut into chunks (you can let it marinate the night before in lemon juice and salt), baste fish with sauce.
Cover the tagine and let it cook for a further 20 minutes.
Sprinkle the herbs into the tagine and cook until fragrant, serve in dish.
Some say this is good with couscous but even just bread is wonderful. And my dear, don't you fret about finding a tagine.
I have one for you to use already. Nobody here uses it, as my dear mother, she is a fantastic baker, but her cooking leaves something to be desired.