Spiked Monkfish Over Couscous
By á-174942
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
Details
Servings 4
Preparation
Step 1
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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