Monkfish Tagine

• 1 kg FILLETS OF MONKFISH TAIL
• 3 GARLIC CLOVES
• 3 TBSP OLIVE OIL
• 2 TSP PAPRIKA
• 2 TSP CUMIN
• JUICE OF ½ LIME
• 150 ml VEGETABLE STOCK
• 12 g FRESH CORIANDER
• 12 g FLATY-LEAF PARSLEY
• 1 TSP CORNSTARCH
• PINCH OF SALT

Peel the garlic cloves and cut in two. Place in the bowl fitted with the ultrablade knife and chop at speed 11 for 30 s. Using a spatula bring the garlic to the centre.

Replace the ultrablade knife with the mixer. Add the olive oil, a pinch of salt, paprika, cumin and lime juice. Launch the P1 slow cook program at 130°C for 3 mins.

During this time, cut the fish into cubes. At the end of the program, add the fish, cornstarch which has been dissolved in the vegetable stock and the herbs.

Launch the P3 slow cook program at 95°C for 20 mins. At the end of cooking serve immediately.

TIP You could replace the monkfish with prawns or chicken.