Couscous aux Poissons

Name: Couscous aux Poissons
Yield: Serves 6–8
Cuisine: Tunisian
Ingredients: 450 g/1 lb tomatoes, skinned, seeded and coarsely chopped (3 cups skinned, seeded and coarsely chopped tomatoes); 450 g/1 lb tomatoes, skinned, seeded and coarsely chopped (3 cups skinned, seeded and coarsely chopped tomatoes); ½ teaspoon powdered cumin; ¼ teaspoon sweet red pepper; salt and freshly ground black pepper; salt and freshly ground black pepper; harissa (optional); 1.6 kg/3½ lb firm fleshed fish (pageot, daurade, merou, lotte (monkfish), etc.), cut into steaks or fillets; 1.6 kg/3½ lb firm fleshed fish (pageot, daurade, merou, lotte (monkfish), etc.), cut into steaks or fillets; 1.6 kg/3½ lb firm fleshed fish (pageot, daurade, merou, lotte (monkfish), etc.), cut into steaks or fillets; 1.6 kg/3½ lb firm fleshed fish (pageot, daurade, merou, lotte (monkfish), etc.), cut into steaks or fillets; 1.6 kg/3½ lb firm fleshed fish (pageot, daurade, merou, lotte (monkfish), etc.), cut into steaks or fillets; 1.6 kg/3½ lb firm fleshed fish (pageot, daurade, merou, lotte (monkfish), etc.), cut into steaks or fillets; 700 g/1½ lb (scant 5 cups) couscous; peel of ½ fresh or preserved lemon; 1 sprig thyme; ¼-½ teaspoon powdered saffron; 450 g/1 lb tomatoes, halved and seeded; 2 Spanish onions, peeled and quartered; heads and bones of fish (if available); heads and bones of fish (if available); olive oil; salt; ¼ teaspoon hot red pepper; 2 cloves garlic, peeled; 4 sprigs each fresh green coriander and flat-leafed (Italian) parsley; 4 sprigs each fresh green coriander and flat-leafed (Italian) parsley; 4 tablespoons olive oil; 10–12 black peppercorns; peel of ½ fresh or preserved lemon

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

700 g/1½ lb (scant 5 cups) couscous
1.6

Africa
Algeria
Morocco
Tunisia
Marrakech
Stew
Main course
Pescatarian
Mediterranean

Method

In the bottom of the couscoussier or steamer, combine all the bouillon ingredients, adding salt to taste. Pour over 1.2 L/2 pints (5