| 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.
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