0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Main, Dishes 4 Servings

INGREDIENTS

1/4 c Olive oil
1 Onion, finely chopped
2 Green bell peppers, finely chopped
4 Carrots, thinly sliced
14 oz Plum tomatoes, chopped, with juice
1/2 ts Ground cumin
1/2 ts Crumbled saffron
1/2 ts Hot red pepper
1 1/2 lb Skinless monkfish fillet, 3/4-inch chunks
2 c Fish stock or clam juice
10 oz Plain couscous (1 3/4 cups)
2 tb Unsalted butter
Salt and pepper

INSTRUCTIONS

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

A Message from our Provider:

“Jesus: Eternal Combustion Protection”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?