North African Chermoula Monkfish Root Vegetable Stew
Equipment
- Large pot
- Food processor
- Cutting board
Ingredients
- 1 1/2 pounds monkfish fillets, cut into 1-inch pieces
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 1 onion, diced
- 4 garlic cloves, minced
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and black pepper to taste
Instructions
- Place the cilantro, parsley, 2 minced garlic cloves, 2 tablespoons olive oil, lemon juice, cumin, paprika, and coriander in a food processor. Pulse until a rough paste forms.
- Toss the monkfish pieces with half the chermoula paste and set aside while you prepare the vegetables.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and remaining 2 minced garlic cloves and cook until the onion softens.
- Add the carrots, parsnips, and sweet potato to the pot. Stir in the diced tomatoes and vegetable broth.
- Bring the mixture to a simmer and cook for 15 minutes until the root vegetables are just tender.
- Add the marinated monkfish and the remaining chermoula paste to the pot. Simmer gently for 6 to 8 minutes until the fish is opaque and flakes easily.
- Season with salt and black pepper to taste before serving.
Notes
Make the chermoula earlier in the day and keep it in the refrigerator so the flavors meld before you add it to the stew. If the broth tastes too bright after cooking, a pinch more salt rounds it out without changing the spice balance. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: North African
Equipment: Large pot, Food processor, Cutting board
Cuisine: North African
Equipment: Large pot, Food processor, Cutting board