by deensiebat
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my 23 recipes »
A&M's Testing Notes:
Expand Collapsedeensiebat's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 large shallots, finely chopped Ask a question about this ingredient
2 stalks celery, finely chopped Ask a question about this ingredient
1 1/2 cup Israeli couscous Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
3/4 cups crushed tomatoes Ask a question about this ingredient
2 cups vegetable broth Ask a question about this ingredient
1 pinch saffron Ask a question about this ingredient
1 handful fresh parsley, finely chopped Ask a question about this ingredient
1 handful fresh mint, finely chopped Ask a question about this ingredient
1/4 cup green olives (you can use olives with pits, as long as you warn your guests, and can increase or decrease the amount to your taste) Ask a question about this ingredient
1 pound white fish fillets (I suppose something like mullet or swordfish would be traditional, but I used cod and it worked well) Ask a question about this ingredient
salt Ask a question about this ingredient
lemon wedges, for serving Ask a question about this ingredient
harissa or other hot sauce, if desired Ask a question about this ingredient
Heat the olive oil in a large pot over a medium-high flame. Add the shallots and celery, along with a pinch of salt, and saute, stirring, until softened.
Ask a question about this stepWhen the aromatics are soft, add the couscous, and stir to coat with oil (most couscous comes pre-toasted, so you don't need to worry about that). Add the white wine, let cook off for a moment, and then add the tomatoes, broth, saffron, and half each of the parsley and mint (set aside the remaining half to finish the dish). Add the olives, and stir to combine. Cover the pot, bring it up to a boil, and then lower the heat until it's just barely high enough to maintain a simmer. Cook until the couscous is just shy of being done, ~10 minutes.
Ask a question about this stepWhen the couscous is still al dente, give it a stir, and place the fish fillets on top of it, season with salt, and replace the lid and continue to cook for a few more minutes, until the fish flakes and the couscous has finished cooking (the exact time will vary, depending upon your fish -- I sometimes turn off the heat and let it continue to cook in the residual steam when it's just shy of done). Taste and adjust salt if needed (between the broth and the olives you should be okay), and sprinkle with the reserved mint and parsley. Serve with lemon wedges and harissa if desired.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Wow, this is wonderful. I just made it but put Amanda's olive oil poached fish on the side instead of cooking the fish as you suggest (had already started poaching). I love the addition of olives. Yum, yummy!