Fish Couscous Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
• Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
• While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

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.

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

Steps:

• Combine the oil, garlic, and chiles in a large saucepan or casserole and place over medium heat. Cook, stirring occasionally, until fragrant, about 15 seconds. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Then stir in the carrots, celery, potatoes, bay leaves, and cumin; stir once or twice. Add 1 quart water (or fish stock if you have it) and bring to a boil, then lower the heat to maintain a steady simmer.
• Stir in the tomatoes and saffron if you're using it and raise the heat again; cook, uncovered, until the tomatoes break down, about 10 minutes. Add some salt and pepper along with the paprika; taste and add more of any of these, along with cayenne if necessary (the dish should be slightly hot). Cover and cook until the vegetables are just about tender.
• Add the fish and the zucchini. (If you are steaming the couscous over the stew, set that up also and cover.) Simmer the fish for about 20 minutes, or until it is cooked through (a thin-bladed knife inserted into its center will meet little resistance).
• Toss the couscous with some of the cooking broth to soften it. Place it on your serving dish and top with the stew. Garnish and serve.

Steps:

• Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside.
• Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef's knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
• Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside.
• Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels.
• Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
• To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t'faya & sprinkle the almonds on top.
• "INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at tienda.com. It will keep in an airtight container for several yrs.".

Steps:

• Homemade Greek Seasoning -- You can make a batch of this up and put in a small spice jar. Once you try this, you will always keep some on hand.: 1 1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic. Options, you can add some lemon pepper, or marjoram, but that is my favorite combination that I use.
• Cabbage -- In a large pot, bring salted water up to a boil and add the cabbage. Blanch, or cook the cabbage just until the leaves are tender or no longer stiff and easy to work work. It should take about 3-4 minutes. Now don't get rid of that water, just turn it off for now. Once the cabbage is cool enough to handle remove the outer leaves, the ones that are soft and no longer stiff. As you get in to the smaller leaves they will be stiffer, so heat up the water to a boil and put the cabbage back in to finish blanching the remaining cabbage, just another 2-3 minutes. Once cool, take off the leaves.
• Set all the leaves off to the side to cool. And don't worry if they are all different sizes, that is just the way stuffed cabbage is. Each stuffed leaf will be a bit different.
• NOTE: Don't throw that water out yet. We use it one more time.
• Fish -- Now you can use a variety of methods, but since you already have hot boiling water from the cabbage, why get rid of it. I simply put a steamer basket (or you can use a colander or even a strainer; I have even used a small grate) over the top, cut my fish fillets into 3" pieces, easier to work with, and add to the steamer basket. Put a lid or foil over the top and just cooked until slightly tender, but not too long. Usually 4-5 minutes is all you need. Remove and let cool.
• Couscous -- Now you can use your favorite brand. Simply follow the directions on the package. My method is to bring a bowl of water up to a boil in the microwave. Remove, add the couscous, cover with plastic wrap and you are done. You want approximately 1 1/2 cups cooked couscous, a little more or less is fine. Just set to the side.
• Vegetable Filling -- In a medium saute pan, heat to medium high and add the olive oil. Add the peppers, onion, celery, and garlic and cook 3-4 minutes until the vegetables begin to soften and the onion gets opaque. Then add in the scallions, parsley, Greek seasoning and olives and just stir to combine all the flavors. Remove to the side.
• Fish filling -- Take you fish and use your fork to flake the fish. I just roughly flake it, it will fall apart as you mix it with the other ingredients. To the couscous, just remove the plastic wrap or fork to "fluff up." Then add the fish, sauteed vegetables, lemon juice and zest, and the egg to the couscous. Mix well. Your filling is done.
• Sauce -- The sauce can simmer as you roll your cabbage leaves. In a medium to large pot bring to medium heat and add the olive oil and then the onions and garlic. Cook for just 2-3 minutes until the onions begin to soften. Deglaze the pan with the white wine and then add in the tomatoes and Greek seasoning. Stir well and then add in the artichoke hearts. Just reduce the heat to low and let it simmer.
• Rolls -- Now the fun part. Lay out the cabbage leaves and put a good spoon of the couscous mixture to the center of the leaf. I fold one end over (the smaller end), then tuck in the 2 sides, and finish rolling. Just like you would make a sandwich wrap. Secure with a toothpick and you are done.
• If you have any filling left, don't throw it out. Save it and reinvent it. Add some feta cheese and fresh tomatoes and serve as a cold salad over a bed of lettuce or stuff in a tomato for a quick healthy lunch or dinner.
• Casserole -- I like to bake mine in a large casserole dish, I add all the cabbage leaves and then top with the simmered tomato and artichoke sauce. In a 350 degree oven, cover and bake 30-40 minutes until the cabbage is very tender and all the filling reheats.
• Serve -- Make sure to serve 2-3 leaves per person and top with extra tomato sauce and the black olives as a garnish. Some crusty bread and you have a great dinner. I love to start with a bowl of creamy potato soup, I made earlier, so just reheat. It makes a nice Sunday Comfort Food Meal for a cold chilly day.

Steps:

• Prepare the grain as described in "An Easy Way of Preparing Quick-Cooking Couscous in the Oven" (page 376), using the quantities given in the ingredients list above, and olive oil instead of vegetable oil.
• Cut the quinces in half and trim off the darkened ends. This fruit is very hard, so use a large strong knife to press down on them. Put them in a pan, cover with water, and simmer about 20 minutes, until just tender. Strain and keep the cooking water. Cut into quarters and remove the cores and pips.
• In a large skillet, heat 2 tablespoons oil, put in the tomatoes and add the sugar, salt, pepper, and saffron. Cook until the tomatoes soften and fall apart. Put in the quinces and add 2 ladles of the quince water. Simmer until the quinces are very tender. This is the sauce.
• Brush a large sheet of foil (or 2 if you are cooking 2 fish) generously with oil. Place the fish in the middle and sprinkle lightly with salt. Wrap in a baggy parcel, twisting the foil edges together to seal it. Bake at 450°F. The cooking time depends on the size of the fish. Test for doneness for a large fish after about 30 minutes, for smaller ones after 20 minutes. Cut down to the backbone at the thickest part and check that the flesh flakes and has turned white and opaque right through.
• Serve the couscous in a large round dish. Put the fish in the middle and the sauce around it.

Steps:

• Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
• Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
• Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
• Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
• Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.
• Sambal oelek is available in Asian markets and some supermarkets.

Steps:

• In a large saucepan over medium heat, combine the oil, garlic and chiles.
• Cook stirring occasionally until fragrant, about 15 seconds.
• Add the onion and stir occasionally cooking until translucent, about 5 minutes.
• Add the carrots, celery, potatoes, bay leaves and cumin and stir.
• Add one quart of water(or fish stock), and bring to a boil, then lower heat to a steady simmer.
• Stir in the tomatoes and saffron and raise heat slightly.
• Cook uncovered until the tomatoes break down, about 10 minutes.
• Add salt and pepper along with the paprika and cayenne, and taste and adjust seasonings.
• Cover and cook until the vegetables are just about tender.
• Add the fish and the zucchini. Simmer the fish for about 15 minutes or until cooked through.
• Serve the stew over your couscous and garnish with the parsley.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open 'bag'. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
• Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.

Steps:

• Vegetables -- Ok, first thing lets prepare your vegetables. In a saute pan, add the eggplant and onion and cook a minute. Now add the zucchini, olives, capers, tomatoes, seasoning (go light on the salt) and just simmer for a few minutes. It will continue to cook in the pouches.
• Fish -- Get a nice sheet of foil about 10 x 10 (for each fillet) so you can fold it up basically like a present so you can add liquid without it leaking. Now, spray in inside of the foil with a little of the pam and place the fish fillet and season with a little salt and pepper if you want (not necessary).
• Topping -- top with fish fillet with a lemon slice, then the tomato vegetable mixture, then pour a little of the white wine on top of the tomatoes. Just wrap up and place on a cookie sheet for the oven or the grill.
• Bake -- 425 middle shelf for 30 minutes. Grill same timing. Depending on the thickness of your fish and the amount of filling it can take 30-40 minutes.
• Couscous -- I like to use broth to cook, but water will be fine. Just in the microwave in the bowl you are serving it in, garnish with a little parsley if you want and olive oil.