Spiced Monkfish, Butternut and Cannellini Bean Tagine

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

400g monkfish fillets, diced roughly into 1.5 inch chunks

1 large onion, thinly sliced into half moons

3 fat garlic cloves, peeled and thinly sliced

A couple of good handfuls of peeled and diced butternut squash (roughly 1 inch cubes)

1 teaspoon of turmeric

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of chilli flakes

½ teaspoon of cinnamon

400g tin of cannellini beans, drained and rinsed

400g tin of chopped tomatoes

A handful of chopped parsley or coriander to garnish

A little vegetable/olive oil for frying

Crusty bread to serve **optional**

Directions at sabrinaghayour.com

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