Recipe courtesy of Michele Urvater
Spiked Monkfish Over Couscous
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 658
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 72
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 59
- Sodium
- 1466
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.