Monkfish Marmitako

• 2 small monkfish (enough for two people)
• 2 potatoes
• 10 cloves garlic
• good olive oil
• red pepper (Piquillo, if you can get them)
• green or California pepper
• 1 cup chicken or fish stock
• 1 cup fresh diced parsley
• about ten leaves fresh basil
• 1 tbsp oregano
• celery salt or Old Bay or cajun spice mix
• pepper

1. 1. preheat oven to 175u0b0C or 350u0b0f.
2. 2. Brown 10 minced cloves of garlic in olive oil, set aside.
3. 3. Grease a cermaic pot (with lid) with olive oil and then line with big slices of potato.
4. 4. Add diced basil, parsley, oregano.
5. 5. Put in skinned, deboned monkfish filets.
6. 6. Add one cup chicken or fish broth.
7. 7. season with celery salt or whatever you have chosen.
8. 8. Put browned garlic on top of fish.
9. 9. Cook for about 30 minutes with the lid on (until potatoes are done)
10. 10. While fish is in oven, dice and mix red and green peppers, stir fry quickly (1-2minutes).
11. 11.(optional) you can remove the lid and braise the garlic if you want.
12. 12. add salt and pepper to taste
13. 13. Serve fish over peppers and potatoes, add pepper.
14. - Chowder version: add 1/2 - 1 cup cream and 1/4 - 1/2 cup grated parmesan before serving.

monkfish, potatoes, garlic, olive oil, red pepper, green, chicken, parsley, basil, oregano, celery salt, pepper

Taken from www.epicurious.com/recipes/member/views/monkfish-marmitako-1276168 (may not work)