Recipe: Spicy Monkfish Tagine with Vegetables

Cut all vegetables into quarters and sauté them together, then add the spices + 1 chicken stock cube dissolved in 10cl of water, add the coriander, cover and simmer gently for 20 minutes. Meanwhile, peel the monkfish if your fishmonger hasn't already done so, remove the central bone and cut the resulting fillets into chunks. Dry them well and gently brown them in a pan with olive oil for 5 minutes, turning them regularly. When the vegetables have cooked for 20 minutes, add the monkfish chunks, season with salt and pepper and add a little stock or water if necessary, and continue cooking for another 20 minutes on low heat (there should still be some broth at the end of cooking)
Separately cook 100 grs of medium semolina
PRESENTATION: in each tagine dish, place the semolina at the bottom, and pour the vegetables and monkfish and broth over it. Serve very hot, if possible preheat your tagines beforehand.