-
1
Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
-
2
Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
-
3
Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
-
4
Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
-
5
Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
-
6
Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
-
7
Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
-
8
Serve with fresh, warm, crusty bread.
