Fish Couscous

Name: Fish Couscous
Prep time: 45 min
Total time: 45 min
Ingredients: 2 bay leaves; 2 medium potatoes, preferably waxy, peeled and cut into chunks; 2 medium potatoes, preferably waxy, peeled and cut into chunks; 2 celery stalks, chopped; Salt and black pepper to taste; 1 teaspoon saffron threads, optional; 2 tomatoes, cored and chopped; 1 tablespoon ground cumin; 2 tablespoons extra virgin olive oil; 2 carrots, chopped; 1 large onion, peeled and quartered; 2 dried hot red chiles; 2 garlic cloves; 4 cups cooked couscous; Chopped fresh parsley leaves for garnish; One 3-pound red snapper, grouper, black sea bass, or other firm fish, gilled, gutted, scaled, and cut crosswise through the bone into big chunks; One 3-pound red snapper, grouper, black sea bass, or other firm fish, gilled, gutted, scaled, and cut crosswise through the bone into big chunks; One 3-pound red snapper, grouper, black sea bass, or other firm fish, gilled, gutted, scaled, and cut crosswise through the bone into big chunks; 2 medium zucchini, cut into chunks; Salt and black pepper to taste; 1 tablespoon mild paprika; Cayenne to taste; One 3-pound red snapper, grouper, black sea bass, or other firm fish, gilled, gutted, scaled, and cut crosswise through the bone into big chunks

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Couscous is a small pasta—not a grain as most people believe—as well as the name of almost every North African dish that contains it. So there are innumerable fish, vegetable, meat, and chicken couscous dishes (for a couple of others). You can cook the couscous separately or steam it on top of the simmering stew, a nice touch for which you will need either a special utensil called a couscoussière or a steamer ri

Ingredients

Fish course
Pescatarian
North Africa

Ingredients

Method