Free Recipe Spiked Monkfish over Couscous (Mf)
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Spiked Monkfish over Couscous (Mf) Recipe
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
Spiked Monkfish over Couscous (Mf) Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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