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
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