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.