Seafood Tajine

Serves: To serve 4

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 hr

1 medium-sized - Butternut squash

8 small - Potatoes

1 level tablespoon - Ras el Hanout

1 teaspoon - Powdered Coriander

2 medium - Onions

3 cloves - Garlic

2 tablespoons - Olive Oil

2 lb - Monfish fillets

4 oz - Drained Chick Peas

2 pints - Vegetable stock (from cubes)

14 oz - Tin of peeled tomatoes

1 lb - Live clams in their shells

- Salt and Pepper

Rince the clams well and leave them standing in salted water for at least two hours, to rid them of any sandy residues.
Peel the butternut squash and remove all pips. Cut the flesh into cubes about 2cm (1 inch) square. Peel and cut the potatoes into 2 or 4 depending on their size (you want decent bite-size pieces) Peel the Onions and the garlic and finely chop both. Drain the chick peas. Roughly chop the whole tinned tomatoes (retaining the juice)
In a large casserole or pan heat the olive oil over a medium heat. Add the onions, the garlic, the ras el hanout and the coriander powder.. Cook gently for 1 - 2 minutes. Add the potatoes and chick peas. Pour in the vegetable stock and the chopped tomatoes (with juice). Cover and allow to cook gently for 15 minutes. Add the butternut cubes and cook for a further 5 minutes.
During this time, cut the monkfish into large pieces, Add these to the vegetables in the pan. Cover and leave to cook on low heat for about 7-8 minutes. Season with salt and pepper to taste.
Meanwhile, cook the clams in a small pan for about 5 minutes until they all open. Filter the juice to remove any sand. Take the clams from the shells and add them along with the filtered juice to the main pan.
Serve straight away.