Fish Couscous
photo by mersaydees
- Ready In:
- 2hrs 10mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 3 lbs firm-fleshed fish, cut into large slices
- 2 large onions, chopped
- 2 stalks celery, cut in chunks
- 3 carrots, cut in chunks
- 3 small turnips, quartered
- 3 zucchini, cut in chunks
- 1 cup cabbage, shredded
- 1⁄2 cup shelled peas
- 3 tomatoes, skinned and quartered
- salt
- 1 pinch cayenne
- 2 quarts water
- 1 lb couscous
- 3 tablespoons oil
- 1⁄2 teaspoon saffron thread
- harissa
-
Tabil (can substitute ground cumin and coriander)
- 1 tablespoon coriander seed
- 1 1⁄2 teaspoons caraway seeds
- 2 garlic cloves
- 1 teaspoon crushed dried chili
directions
- Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.
- Simmer stock for 20 minutes, then strain and reserve.
- Meanwhile, prepare the couscous for steaming. Place grains in a large bowl with 2 1/2 cups water. Stir well and set aside for 10 minutes. Fluff up the grains between your fingers to get rid of any lumps. Sprinkle with 2 tablespoons of the oil.
- Heat remaining oil in a large heavy pan and saute the onions until golden. Add the celery, carrots, turnips and the stock, adding water, if necessary, to make up 2 quarts.
- Make the tabil: pound all tabil ingredients in a mortar, then dry in a preheated oven at 200 degrees F for about half an hour. When very dry, grind to a fine powder (keeps up to 4 months if stored in an airtight container).
- Stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. Cover and simmer for 15 minutes.
- Add the remaining vegetables.
- Place the couscous into a steamer, or in a colander lined with cheesecloth to fit on top of the pan, and simmer for 10 minutes. Check the liquid level and add more water if necessary, keeping it at a steady simmer so that the steam penetrates the couscous.
- Add the fish to the stock and simmer until cooked, about 10-12 minutes.
- Turn the couscous out into a large bowl, breaking up any lumps with a fork.
- To make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.
- Serve the stew on top of the couscous or separately.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana