• 2 lbs monkfish fillet, cut into 2" cubes
• 1 batch chermoula
• 1/2 cup olive oil
• 2 medium onions, sliced into 1/2 " thick rounds
• 1 large carrot, quartered lengthwise
• 1 bell pepper, any color, sliced lengthwise
• 1 large zucchini or summer squash, quartered lengthwise
• 3/4 cup preserved lemon
• 1/2 cup green olives, pitted
• 1/2 cup water or fish broth (you may need more as it simmers)

Chermoula

• 1 1/2 cups cilantro leaves
• 3/4 cups parsley leaves
• 6 cloves garlic
• 1/2 cup lemon juice
• 1 tbsp paprika
• 2 tsp ground cumin
• 1/2 cup olive oil
• 2 tsp salt