Tagine of monkfish, potatoes, cherry tomatoes and black olives

I’d say a few meals are more satisfying and eye-appealing than a hearty and warm tagine.  The name tagine is given to the conical shaped, earthenware vessel in which the food is cooked.  From the stove top  to the table, this decorative vessel with its fragrant stew forms the basis of traditional Moroccan cooking.  Most authentic tagines have a small hole at the top of the conical lid to release some of the steam.

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