Spiked Monkfish Over Couscous

Spiked Monkfish Over Couscous
Spiked Monkfish Over Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup olive oil

  • 1

    onion finely chopped

  • 2

    green bell peppers finely chopped

  • 4

    carrots thinly sliced

  • 1

    can plum tomatoes - (14 oz) chopped, with juices

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon crumbled saffron

  • 1/2

    teaspoon hot red pepper

  • 1 1/2

    pounds skinless monkfish fillet cut 3/4" chunks

  • 2

    cups fish stock or clam juice

  • 1

    box plain couscous - (10 oz) 1 3/4 cups

  • 2

    tablespoons unsalted butter

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top. This recipe yields 4 servings.

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