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[personal profile] cissalj
I had thought this would be a bit meh, but it's really tasty, and I think will warm up well for the leftovers.

Monkfish Couscous

My notes: This is better with a meaty fish than a flaky one, which would fall apart (but still taste good). A garnish of chopped chives or scallions would be excellent. I used a pinch of tumeric rather than saffron, and replaced the couscous with millet cooked in the rice cooker- 1 cup millet, 2 cups water, small pinch of salt. We cook pretty low-salt, so a bit of salt as a garnish may be appropriate.

My notes are in parentheses.

Monkfish Couscous- Makes 4-6 servings

2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, chopped
3 1/2 cups canned tomatoes (one 28-ounce can), drained and chopped, liquid reserved (or diced)
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 (see note above)

1 1/2 pounds monkfish fillets, membranes removed, fish cut into 1-inch pieces
3 tablespoons chopped fresh parsley

1 1/3 cups couscous (see note above)

In a large pot, heat the oil over moderately low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (or more.)

Add minced or pressed garlic and cook for around 30 seconds.

Add enough water to the reserved tomato juice to equal 2 cups. (If the juice is over that, add it to the onion mixture and cook down some.) Add this to the onion mixture along with the drained tomatoes, the cumin, black pepper, and cayenne. Crumble in the saffron (or add the tumeric). Bring to a boil, reduce the heat, and simmer, (partially) 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. (Or cook 1 cup of miullet or quinoa in a rice cooker with 2 cups of water and an optional pinch of salt.)

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. 
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