Fish Couscous

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 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
• 1 tablespoon coriander seed
• 1 1/2 teaspoons caraway seeds
• 2 garlic cloves
• 1 teaspoon crushed dried chili

Recipe

• 1 make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.
• 2 simmer stock for 20 minutes, then strain and reserve.
• 3 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.
• 4 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.
• 5 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).
• 6 stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. cover and simmer for 15 minutes.
• 7 add the remaining vegetables.
• 8 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.
• 9 add the fish to the stock and simmer until cooked, about 10-12 minutes.
• 10 turn the couscous out into a large bowl, breaking up any lumps with a fork.
• 11 to make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.
• 12 serve the stew on top of the couscous or separately.