Spiked Monkfish Over Couscous

• Ingredients
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 green bell peppers, finely chopped
• 4 carrots, thinly sliced
• 14 oz can plum tomatoes, chopped with juices
• 1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper
• 1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks
• 2 cups fish stock or clam juice
• 10-ounce box (1 3/4 cups) plain couscous
• 2 tablespoons unsalted butter
• Salt and pepper

1. Directions
2. 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
3. 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.

ingredients, olive oil, onion, green bell peppers, carrots, tomatoes, ground cumin, monkfish fillet, fish stock, couscous, unsalted butter, salt

Taken from www.epicurious.com/recipes/member/views/spiked-monkfish-over-couscous-52446141 (may not work)