Monkfish Tagine With Paprika & Harissa

Directions

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