Another recipe by Chefs Sam and Sam. From Chef Recipes Made Easy: A Lesson in Moorish Flavors, Food & Wine Magazine, May 2007. If you have a problem with monk fish, use mahi mahi or halibut. They make this dish in a cazuela (a glazed terra-cotta dish from Spain) but a lidded casserole is just as good. Also, they replace the fish stock with water. It will still taste delicious.