FISH COUSCOUS

Fish Couscous image

Yield makes 6 to 8 servings

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
2 garlic cloves
2 dried hot red chiles
1 large onion, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
2 medium potatoes, preferably waxy, peeled and cut into chunks
2 bay leaves
1 tablespoon ground cumin
2 tomatoes, cored and chopped
1 teaspoon saffron threads, optional
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
2 medium zucchini, cut into chunks
4 cups cooked couscous (page 526)
Chopped fresh parsley leaves for garnish

Steps:

Combine the oil, garlic, and chiles in a large saucepan or casserole and place over medium heat. Cook, stirring occasionally, until fragrant, about 15 seconds. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Then stir in the carrots, celery, potatoes, bay leaves, and cumin; stir once or twice. Add 1 quart water (or fish stock if you have it) and bring to a boil, then lower the heat to maintain a steady simmer.
Stir in the tomatoes and saffron if you're using it and raise the heat again; cook, uncovered, until the tomatoes break down, about 10 minutes. Add some salt and pepper along with the paprika; taste and add more of any of these, along with cayenne if necessary (the dish should be slightly hot). Cover and cook until the vegetables are just about tender.
Add the fish and the zucchini. (If you are steaming the couscous over the stew, set that up also and cover.) Simmer the fish for about 20 minutes, or until it is cooked through (a thin-bladed knife inserted into its center will meet little resistance).
Toss the couscous with some of the cooking broth to soften it. Place it on your serving dish and top with the stew. Garnish and serve.