Calories: 473 kcal per portion
- 400 g monkfish or cod fillet
- 370 g couscous
- 40 g butter
- 300 ml chicken or fish stock
- 60 ml water
- 4 carrots
- 2 turnips
- 2 fennel bulbs
- 1 onion
- 3 teaspoons of tomato purée
- 2 teaspoons of Ras el hanout spice mix
- 2 tablespoons of olive oil
- 500 ml water
- 1 cube of chicken stock
- Cooking oil and flat-leaf parsley
- Salt and pepper
- Peel and finely chop the onion.
- Sweat the chopped onion in a large frying pan with a dash of cooking oil.
- Use one stock cube to make 350 ml of stock.
- Add the Ras el hanout and tomato purée to 100 ml of the stock. Simmer for 5 minutes.
- Add 250ml of stock. Bring to the boil.
- Meanwhile, peel and cube the carrots and turnips. Clean and finely chop the fennel.
- Add the carrots to the stock and cook for 5 minutes. Add the turnips and fennel. Continue cooking for 10 minutes.
- Put the couscous in a bowl. Mix in the olive oil and season with salt and pepper.
- Use the second stock cube to make 500 ml of stock. Bring to the boil and pour over the couscous.
- Cover and leave to rest for around 10 minutes then fluff the couscous with a fork and stir in the melted butter. Leave covered to keep warm.
- Cut the fish into small pieces and cook it in the stock with the vegetables.
This recipe was developed by a nutritionist. The suitability of each recipe may depend upon your specific cancer treatment and dietary requirements. Please always follow the advice of your healthcare team if you have any questions in relation to your diet, or to any of the information contained on this site.Glossary