Ingredients
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
Preparation
Directions 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.
