Sautéed vegetables with orzo, monkfish, and red pepper relish

Name: Sautéed vegetables with orzo, monkfish, and red pepper relish
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Makes 4 servings
Ingredients: 2 red bell peppers; ½ cup extra-virgin olive oil; 1 to 2 small chiles, stemmed; Salt and freshly ground black pepper; 1 clove garlic, peeled; Salt and freshly ground black pepper; ½ cup orzo or couscous; ½ cup orzo or couscous; 1 teaspoon turmeric; 2 medium carrots, peeled and finely but roughly chopped into ¼-inch dice; 2 leeks (white part only), well washed and roughly chopped; 2 medium potatoes, peeled and finely but roughly chopped into ¼-inch dice; 2 parsnips, peeled and finely but roughly chopped into ¼-inch dice; 2 turnips, peeled and finely but roughly chopped into ¼-inch dice; 4 ounces cremini or stemmed shiitake mushrooms, trimmed and sliced; 4 ounces cremini or stemmed shiitake mushrooms, trimmed and sliced; 2 small zucchini, washed, trimmed, and roughly chopped; 1½ to 2 pounds monkfish, preferably bone-in (use the lesser amount if the monkfish has been filleted)

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 15

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Thanks to the addition of toasted, cooked orzo, this is more of a stew—thick, rich, and very nice. For the monkfish, you can substitute swordfish or mako shark, cut into strips, or red snapper, catfish, or striped bass fillets.

Ingredients

2 red bell peppers
1 to 2 small chiles, stemmed
½ cup extra-virgin olive oil

Fish course
Pescatarian

Method

Prepare a fire in a grill or preheat the broiler. Toss the bell peppers and chiles in a skillet or baking pan with 1 tablespoon of the olive oil. Roast them on the grill or under the broiler, turning frequently, until the skins char and begin to fall off, 10 to 15 minutes. Cover them with foil or paper until they cool.
Peel, stem, and seed all the peppers. Put the