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Receta Monkfish Tagine With Paprika & Harissa
by CookEatShare Cookbook

Monkfish Tagine With Paprika & Harissa
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Ingredientes

  • 2 ¼ lb (1 kg) monkfish tail
  • 5 tomatoes
  • 1 tsp tomato paste
  • 2 bell peppers (green would be the most attractive)
  • 2 small eggplants
  • 1 onion
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ras el hanout
  • ½ tsp harissa
  • 1 bunch fresh cilantro
  • 1 bunch flat-leaf parsley
  • 1 clove minced garlic
  • ¼ c. (5 cl) extra virgin olive oil
  • Salt & pepper

Direcciones

  1. Blanch the tomatoes by plunging them into boiling water for 30 seconds. Let them cold and peel them
  2. Remove the seeds and mash them
  3. Peel the garlic and chop roughly
  4. Slice the eggplants quite thickly into ½" (1½ cm) slices
  5. Wash and deseed the peppers, and cut them into strips
  6. Heat the extra virgin olive oil in the tagine or possibly in a Dutch oven over a high heat
  7. Add in the onions and let them brown for 4 min
  8. Add in the garlic, ras el hanout, cumin and paprika
  9. Add in the tomatoes and stir well
  10. Thicken/reduce the mix by half over a medium heat for 5 min
  11. Add in the harissa, peppers, eggplants and 1 glass of water
  12. Cover and simmer over a low heat for 25 min
  13. Add in the monkfish, cut into chunks (you can let it marinate the night before in lemon juice and salt)
  14. Cover the monkfish with the sauce
  15. Cover and let it cook for a further 20 min
  16. Chop the fresh cilantro and flat-leaf parsley
  17. Sprinkle the herbs into the tagine
  18. Cook for a further 2 min and serve in the dish