Fish Steamed with Couscous Recipe

Name: Fish Steamed with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The fish is steamed on top of the couscous in this dish so all the lovely cooking juices are soaked up making the couscous extra tasty.; 1 handful barley couscous; Tepid water; 1/2 onion, finely chopped; 2 cloves garlic, sliced; 2 red chiles, seeds removed, 1 chopped and 1 finely sliced; Extra-virgin olive oil; 1 teaspoon sea salt; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 by 2.5cm (1-inch) piece cinnamon; Knob unsalted butter; 1 large bunch fresh coriander, leaves picked, stalks finely sliced; 8 ounces clams; 2 John Dory fillets, skin on, scaled and pinboned; 2 red mullet fillets, skin on, scaled and pinboned; 4 ounces monkfish, cut into chunks; Sea salt and freshly ground black pepper; 2 lemons, 1 cut in 1/2 and 1 cut into wedges, for serving; 3 tablespoons creme fraiche

Servings: persons

The fish is steamed on top of the couscous in this dish so all the lovely cooking juices are soaked up making the couscous extra tasty.
1 handful barley couscous
Tepid water
1/2 onion, finely chopped
2 cloves garlic, sliced
2 red chiles, seeds removed, 1 chopped and 1 finely sliced
Extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 by 2.5cm (1-inch) piece cinnamon
Knob unsalted butter
1 large bunch fresh coriander, leaves picked, stalks finely sliced
8 ounces clams
2 John Dory fillets, skin on, scaled and pinboned
2 red mullet fillets, skin on, scaled and pinboned
4 ounces monkfish, cut into chunks
Sea salt and freshly ground black pepper
2 lemons, 1 cut in 1/2 and 1 cut into wedges, for serving
3 tablespoons creme fraiche

1
Put the couscous in a bowl and cover with tepid water.
2
It will soften and double in size.
3
Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil.
4
Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon.
5
Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous.
6
Break it up with your spoon.
7
Turn the heat down to a very low heat, and add the fish, skin side up.
8
Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves.
9
Cover with some wet greaseproof paper, and cook for 15 minutes.
10
To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

kcal

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Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: The fish is steamed on top of the couscous in this dish so all the lovely cooking juices are soaked up making the couscous extra tasty., 1 handful barley couscous, Tepid water, 1/2 onion, finely chopped, and more.

Yes, Fish Steamed with Couscous 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.

Fish Steamed with Couscous

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