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La Belle Cuisine -
More Fish Recipes
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"To cook is to
create. And to create well...is an act of integrity, and faith."
"Fish, to taste right, must swim three
times - in water, in butter, and in wine."
Recipe of the Day Categories:
Friday, November 10, 2006
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& 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.”
“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
tablespoons cooking oil
cloves garlic, chopped
3 cups water
1/2 cups canned tomatoes (one 28-ounce can), drained
1/2 teaspoons salt
teaspoon ground cumin
teaspoon fresh-ground black pepper
teaspoon packed saffron threads
1/2 pounds monkfish fillets, membranes removed,
into 1-inch pieces
tablespoons chopped fresh parsley
1/3 cups couscous
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
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.
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