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Monkfish Couscous

Fish Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 421 kcal / serving

Instructions

  • 1.   Sprinkle the couscous with a little water in a dish.
  • 2.   In the couscous steamer, gently heat the oil and sauté the vegetables except for the potatoes.
  • 3.   Add the tomato paste and let it simmer gently.
  • 4.   Add the water, wait for it to boil, then add the seasonings and the whole monkfish head with the skin (playing the same role as pork rinds in cassoulet).
  • 5.   Let it simmer for 1 hour. Place the top of the couscous steamer and wait for the steam to pass through. Add the slightly moistened couscous and let it cook for 1/2 hour.
  • 6.   Then transfer the couscous to a shallow dish and moisten it with the sauce (don't be afraid!). Wait for 15 minutes.
  • 7.   Stir to mix the sauce well with the couscous. Serve the head and vegetables separately.

Ingredients for servings

  • 1.2 kg of monkfish
  • 2 glass of semolina
  • 1 glass of olive oil
  • 1 chopped onion
  • 3 carrots
  • 1 turnip
  • 1 potato
  • 1 red squash
  • 400 g of chickpeas (canned, drained weight)
  • 1 sprig of celery stalk
  • 1 pinch of Cayenne pepper
  • 1 pinch of anise seed
  • 2 water
  • 2 tablespoon of tomato paste
  • 1 pinch of ground caraway

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    421 kcal
    21 %
  • Fat
    32,41 g
    46 %
  • of which saturated
    4,94 g
    25 %
  • Carbohydrates
    21,35 g
    8 %
  • of which sugar
    3,87 g
    4 %
  • Protein
    6,86 g
    14 %
  • Fibers
    7,63 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference