- 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
How to Make It
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.
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.
Add the monkfish. Cook until the fish is just done, 3 to 4 minutes. Stir in 2 tablespoons of the parsley.
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.
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.
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.