Monkfish Tagine

Monkfish Tagine

From: Chef Ola Fendert, Baraka and Chez Papa, San Francisco.

Yield: 6 servings.

PICATA:
1/4 cup toasted almonds
1/4 cup breadcrumbs
1 Tbsp. chopped garlic
1 Tbsp. chopped parsley

STOCK:
2 quarts diced onions
3 cups grated tomato
1 quart fish stock
1 large pinch saffron
8 baby potatoes

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