Spiked monkfish over couscous (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | Green bell peppers, finely chopped | |
| 4 | 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 |
| Salt and pepper | ||
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.
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.