Spiked Monkfish Over Couscous

Recipe Ingredients

1/4 cup	59ml	Olive oil
1		Onion - finely chopped
2		Green bell peppers - finely chopped
4		Carrots - thinly sliced
1		Plum tomatoes - (14 oz) - chopped, with juices
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Crumbled saffron
1/2 teaspoon	2.5ml	Hot red pepper
1 1/2 lbs	681g / 24oz	Skinless monkfish fillet - cut 3/4" chunks
2 cups	474ml	Fish stock or clam juice
1		Box plain couscous - (10 oz) - 1 3/4 cups
2 tablespoons	30ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - (Show # PS-6525) - from - the TV FOOD NETWORK

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