Moroccan fish with couscous

Recipe from: 9/25/1997 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • COUSCOUS
  • 250
    g
    couscous
  • 250
    ml
    boiling water
  • 5
    ml
    salt
  • 15
    ml
    butter
  • FISH
  • 500
    g
    hake fillets
  • salt and freshly ground pepper
  • 2
    cloves garlic, crushed
  • 30
    ml
    ground cumin (jeera)
  • 30
    ml
    paprika
  • 1
    red chilli, seeded and chopped (optional)
  • 30
    ml
    tomato paste
  • 65
    ml
    lemon juice
  • 410
    g
    Italian-style sliced tomatoes (drained)
  • 1
    green pepper, sliced into strips
  • 1
    red or yellow pepper, sliced into strips
  • fresh coriander leaves or dill for garnishing
 

Method

 
COUSCOUS Prepare the electric steamer as indicated in the instruction booklet and fill with cold water. Place the couscous and salt in the rice bowl or any other suitable container and pour in boiling water. Place in a steamer bowl, cover and steam for 15 to 20 minutes or until done. Stir occasionally with a fork to prevent the grains from sticking together. The couscous is done when the grains are swollen and tender. Stir in the butter and season with extra salt and pepper if desired. Transfer to a serving platter, cover and keep warm. FISH Control the water level of the steamer and add more water if necessary. Season the fish fillets to taste. Mix the garlic, cumin, paprika, chilli, tomato paste and lemon juice to form a paste and spread the mixture over each fish fillet. Cover with plastic wrap and chill for 30 minutes in the fridge to allow the flavours to develop. Place half the tomatoes and peppers in the bottom of the rice bowl of the steamer. Season with salt and pepper. Place the fish on top and cover with the remaining tomatoes and peppers. Season to taste and cover with aluminium foil. Place the rice bowl in the steamer bowl, cover with the lid and steam for 30 minutes or until done and the fish flakes easily with a fork. Transfer the couscous to a large serving platter and carefully place the fish on top. Garnish with coriander leaves or dill and serve immediately.
 

Read more on: steam  |  fish/seafood
 

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