Spiked Monkfish Over Couscous (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1 onion, finely chopped |
2 green bell peppers, finely chopped |
4 carrots, thinly sliced |
14 oz can plum tomatoes, chopped with juices |
1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper |
1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks |
2 cups fish stock or clam juice |
10 -ounce box (1 3/4 cups) plain couscous |
2 tablespoons unsalted butter |
salt and pepper |
Directions:
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
2. 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.
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