Dinner Tonight: Fish With Saffron-Tomato Cous Cous Recipe – a delicious recipe with fish stock, white fish, olive oil, tomato paste, red chile flakes, saffron. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a pot large enough to hold the fish fillets snugly, bring the fish stock to a simmer. Immerse the fillets in the stock and cooking, turning once if necessary to cook evenly, until just done, 8-15 minutes depending on thickness. Transfer fillets carefully to a platter, remove skin if they have it, and keep warm.
2
In a large (10-inch) skillet, heat the olive oil over medium until shimmering. Add tomato paste and chile flakes and cook stir well to combine. Cook for about a minute, until the tomato paste begins to caramelize.
3
Add the fish stock gradually, stirring well into the paste to combine, then add saffron. Add cous cous to the pot and remove from heat until it has cooking and absorbed enough liquid (if using non-instant cous cous or large Israeli cous cous, simmer until cooked through). Stir in parsley just before serving.
4
Divide couscous mixture amongst 4 bowls, top with fish, and garnish with toasted almonds. Serve immediately.
86
kcal
Calories
8
g
Fat
3
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups fish stock or broth, 4 fillets mild white fish, 2 tablespoons olive oil, 2 tablespoons tomato paste, and more.
Yes, Dinner Tonight: Fish With Saffron-Tomato Cous Cous Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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