FISH COUSCOUS
This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The intro to the recipe says, "Couscous with fish is popular along the Tunisian coast. Saffron, cumin and coriander are the usual spices; if you wish, use Tabil instead of the cumin and coriander. Grey mullet or bream would probably be used in Tunisia, but you could use any firm-fleshed fish. Reserve all the fish and vegetable trimmings so you can make a well-flavored stock." When I made this, I used haddock and I took one shortcut: I used pre-made fish stock. I also ignored this recipe's couscous preparation and used the instructions on the box. I ground the Tabil spice ingredients in my Magic Bullet. For harissa, I used chili garlic paste. I also added a tablespoon of unsalted butter when sautéing the vegetables. With the couscous, and served with a half teaspoon of the chili garlic paste per serving, this took me to my happy place! I love this dish!
Provided by mersaydees
Categories African
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 434.4, Fat 8.1, SaturatedFat 1.2, Sodium 83.9, Carbohydrate 78.2, Fiber 9.4, Sugar 9.4, Protein 13.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #cuisine #preparation #african #4-hours-or-less
You'll also love
Fariha Feri
[email protected]This recipe is a great way to use up leftover fish. I had some salmon fillets that I didn't know what to do with, and this dish was the perfect solution.
Olivia Willams
[email protected]I'm not a big fan of couscous, but I really enjoyed this recipe. The fish was cooked perfectly and the flavors were amazing.
Richard Winful
[email protected]This fish couscous is the perfect comfort food. It's warm and hearty, and it always makes me feel good.
Edward Brown
[email protected]I'm always looking for healthy and delicious fish recipes, and this one definitely fits the bill. The fish couscous is packed with flavor and it's good for you too.
MUGWANYA ERIA (Erinivas)
[email protected]This recipe is a great way to get kids to eat fish. My kids loved the fish couscous and they even asked for seconds!
Peace mariam Ajibola
[email protected]I'm not sure what I did wrong, but my fish couscous was a disaster. The fish was dry and the couscous was mushy.
Sunday Good good
[email protected]This is one of my favorite fish recipes. It's so easy to make and it's always delicious.
Willie Chason
[email protected]I followed the recipe exactly, but my fish couscous didn't turn out as good as I hoped. I think I might have overcooked the fish.
Lee Osmond
[email protected]This recipe is a great way to use up leftover fish. I had some salmon fillets that I didn't know what to do with, and this dish was the perfect solution.
joseph okeyo
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The fish was cooked perfectly and the flavors were amazing.
Md Rihan babu
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
mdarif islamjoy
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The fish couscous was delicious!
Elombo Assiobo
[email protected]The fish couscous was a bit bland for my taste. I think I'll add some more spices next time.
Dalef Khan
[email protected]This recipe is a keeper! I'll be making it again and again.
Ms Nirob
[email protected]I'm always looking for new fish recipes, and this one definitely didn't disappoint. The combination of flavors was amazing.
Gregory Carter
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Kovach Reid
[email protected]The fish couscous was delicious! The fish was flaky and moist, and the couscous was fluffy and flavorful.
Holy Case
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Cumpian Garcia
[email protected]This fish couscous was a hit with my family! The flavors were perfectly balanced and the fish was cooked to perfection. I will definitely be making this again.