Name: Spiked Monkfish over Couscous (Mf)
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

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”