ingredients

600 g monkfish tail
400 g raw gambas
30 molds
2 red peppers
1 green pepper
2 shallots
60 g of pitted black olives
200 g canned chickpeas (drained)
200 g couscous semolina
1 clove of garlic
1 tbsp. to c. cumin
Harissa tube
1 1 tbsp. to s. olive oil

Steps

Step 1

50 min before serving : cook chopped shallots with 1 tbsp. of oil 5 min over low heat in a small Dutch oven. Add chopped peppers, chopped garlic, close, cook for 20 minutes. Add 25 cl of water, salt, cook 5 min.

2nd step

At the same time : stir semolina and 1 tbsp. of oil in a salad bowl to coat the grains. Cut the olives into slices. Put in a saucepan chickpeas, 2 dl of water, salt. Remove the monkfish bone, cut it into large pieces. Put the mussels in a frying pan Inox, close.

Step 3

10 min before serving : add monkfish, cumin and harissa (taste!) In the pepper broth, cover, cook 8 min over low heat. Heat water and chickpeas; in the first stock, pour over the semolina with the olives, stir briefly, cover, let swell. Heat the mussels; as soon as they are open, pour their water into the pot, keep them warm from the heat in the closed pan. Pan prawns on both sides at medium-high heat; as soon as they are warm to heart, remove fire.

Step 4

Serve : peel the semolina grains with a fork, pour into a large, hollow dish. Drain monkfish and peppers with spider, put on the semolina with mussels, prawns. Present the hot broth separately.