Name: Spiked Monkfish Over Couscous
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: middle-eastern
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

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.

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Spiked Monkfish Over Couscous

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