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.
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.
Quick From Scratch Herbs & Spices
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.