| 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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