Monkfish Tagine

Name: Monkfish Tagine
Yield: Serves 4 to 6
Cuisine: African
Ingredients: 3 (2-inch) strips, orange zest; 5 , garlic cloves, minced; 2 tablespoons, extra-virgin olive oil; 1 large, onion, halved and sliced 1/4 inch thick; 3 , carrots, peeled, halved lengthwise, and sliced 1/4 inch thick; , Salt and pepper; 1 tablespoon, tomato paste; 1¼ teaspoons, paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, dried mint; 1/4 teaspoon, saffron threads, crumbled; 1 (8-ounce) bottle, clam juice; 1½ pounds skinless, monkfish fillets, 1 to 1½ inches thick, trimmed and cut into 3-inch pieces; 1/4 cup pitted, oil-cured black olives, quartered; 2 tablespoons minced, fresh mint; 1 teaspoon, sherry vinegar

6 comments

SERVES4 to 6

WHY THIS RECIPE WORKS

A traditional North African specialty, a tagine is both the name for a conical cooking vessel and the stew that is cooked inside it. The special shape of a tagine allows steam from the cooking meat and vegetables to condense and drip back d...

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