Spoonful I
Patrick Day
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Monkfish Couscous

"Fish, to taste right, must swim three times - in water, in butter, and in wine."
- Polish Proverb

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Don't forget the candlelight!

Monkfish Couscous
Food & Wine Archives

“Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.”

 Wine Recommendation:
“No meek-spirited white wine for this fish! Choose a full-bodied white with earthy, as opposed to fruity, flavor. Candidates include white Rhône wines from France, southern Italian whites, such as Greco di Tufo, and even Greek whites.”

 Servings: 4

2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, chopped
About 3 cups water
3 1/2 cups canned tomatoes (one 28-ounce can), drained and chopped,
liquid reserved
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon packed saffron threads
1 1/2 pounds monkfish fillets, membranes removed,
fish cut into 1-inch pieces
3 tablespoons chopped fresh parsley
1 1/3 cups couscous

1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add enough water to the reserved tomato juice to equal 2 cups. Add this to the onion mixture along with the tomatoes, 1 teaspoon of the salt, the cumin, black pepper, and cayenne. Crumble in the saffron. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes.
3. Add the monkfish. Cook until the fish is just done, 3 to 4 minutes. Stir in 2 tablespoons of the parsley.
4. Meanwhile, in a medium saucepan, bring 2 cups of water and the remaining 1/2 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.
5. To serve, mound the couscous onto plates and top with the fish and vegetables. Ladle the liquid over the top and sprinkle with the remaining 1 tablespoon parsley.