Spiked monkfish over couscous (mf)

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
1 \N Onion, finely chopped
2 \N Green bell peppers, finely chopped
4 \N Carrots, thinly sliced
14 ounces Plum tomatoes, chopped, with juice
½ teaspoon Ground cumin
½ teaspoon Crumbled saffron
½ teaspoon Hot red pepper
1½ pounds Skinless monkfish fillet, 3/4-inch chunks
2 cups Fish stock or clam juice
10 ounces Plain couscous (1 3/4 cups)
2 tablespoons Unsalted butter
\N \N Salt and pepper

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.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...

Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6525 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.

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