Mediterranean Couscous and Haddock
9,0 / 10
ready in 1 hr 40 min.
- 1.333 cups Couscous
- salt (to taste)
- 7 Tbsps extra virgin olive oil (divided)
- 2 cloves garlic cloves
- 2 medium onions
- 2 Tbsps fresh parsley (washed and chopped)
- 2 ribs Celery (chopped)
- 2 bay leaves
- 2 medium zucchini (cut into a 1-inch dice)
- 2 medium Eggplant (cut into a 1-inch dice)
- 2 large Plum tomato (cut into a 1-inch dice)
- 1 cup fresh, green peas (shelled)
- freshly ground Black pepper (to taste)
- 24 ozs Haddock fillet
- ½ cup dry white wine
- 1 dried chili pepper (chopped)
Place the couscous into a shallow bowl. In a separate bowl, place 3 1/2 ounces water and salt lightly; sprinkle water over the couscous; toss to incorporate. Sprinkle the couscous with 1 tablespoon of olive oil and work the oil into the couscous with your hands. Cover the bowl with a clean kitchen towel and let stand for 10 minutes.
Peel and slice the garlic and one onion. Place the sliced garlic, onion, half of the chopped parsley leaves and celery in a pan with a steamer attachment. Add the bay leaves and 1 1/2 quarts water and bring to a boil; reduce heat to medium.
Pour the couscous into a steamer and place it over the boiling water. Cover and steam for about 30 minutes, fluffing up the couscous occasionally with a fork.
Preheat oven to 200º F.
Heat 4 tablespoons of olive oil in a pan over low heat, and saute the zucchini, eggplant, and tomatoes, covered for 10 minutes. Add the peas and cook for an additional 10 minutes.
Transfer the couscous to a lidded baking dish and keep warm in the oven. Season vegetables to taste with salt and pepper. Spread on top of the couscous, return to oven for warming.
Rinse the fish under cold running water. Pat dry and cut into 8 or 12 pieces. Peel and slice the remaining onion, season with salt and pepper. Heat the remaining olive oil in a skillet and cook the onion until soft and translucent. Add the fish and cook over medium heat for about 3 minutes on each side, or until cooked through.
Add the white wine and cook for an additional 4 minutes. Add the chopped chili pepper and the remaining chopped parsley leaves into the pan with the fish. Toss to coat.
Remove the couscous and vegetables from the oven. Spread the fish mixture over the couscous and vegetables. Season with salt and pepper; to taste. Serve hot.