Ingredients

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

Preparation

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