Couscous with Herbs and Fish
Ingredients
- For the couscous
- 500 grams Couscous
- 1 tsp salt
- 100 milliliters olive oil
- 4 Tbsps finely chopped fresh cilantro
- 4 Tbsps finely chopped fresh flat parsley
- For the fish
- Red snapper fillet (The 2 filets 160 grams)
- Sea bass (The 2 filets 160 grams)
- salt
- freshly ground peppers
- For the broth
- 100 milliliters olive oil
- 400 milliliters fish stock (jarred)
- 2 onions
- 250 grams carrots
- 2 Tomatoes
- 1 Fennel bulb
- 1 Celery
- 1 tsp Anise seed
- 1 Tbsp Tomato paste
- 2 garlic cloves (peeled)
- 1 cloves
- salt
- freshly ground peppers
Preparation steps
For the broth: Peel and finely chop the onions. Peel and dice the carrots. Blanch the tomatoes in a pot of boiling water for 10 seconds. drain, peel and coarsely chop. Rinse, trim and quarter the fennel lengthwise, remove the hard core and chop. Rinse and chop the celery.
Peel the garlic.
Heat the oil in a wide saucepan, add the onion and saute until translucent. Add the carrots, tomatoes, fennel, celery, aniseed, tomato paste, garlic and clove and saute until the vegetables are crisp-tender. Season with salt and pepper, Add the stock and 1 cup water, bring to a boil, reduce to low and simmer and cook 15 minutes.
For the couscous: For each cup of couscous, pour 1 cup of boiling water over , cover and let soak 5 minutes. Fluff the couscous with a fork and keep warm.
For the fish: Cut the fish into serving pieces, season with salt and pepper and simmer in the pan of broth until done, about 3 minutes.
Put the couscous in a bowl, thoroughly mix with olive oil, cilantro and parsley.
Gently lift the fish from the broth.
Serve couscous on warmed plates and arrange the fish fillets on it.
Serve the broth on the side.
