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Old 02-29-2012, 10:25 AM   #1
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Port of Djerba, Tunis: Fish Cous Cous

Couscous is a traditional Tunisian dish. The triple decker Couscoussier, a steamer fabricated especially for the preparation of this specialty, thus it holds a spicy fish stock on the bottom, fish in the middle and the semolina grain called couscous on the top. This is a lovely dish to serve with friends and / or family. One does not require a couscoussier to prepare.

Fish Couscous ...

Serves 4: *** Serve with Oven warm Pita, Kalamata Olives, Harissa Spicy Dip ...

1/3 cup olive oil
2 cups chopped shallots or other onion of choice
8 cloves minced garlic
2 tblsps tomato paste
1 1/2 tsps ground cumin
1/2 tblsp smoked piquant paprika
1/2 tblsp smoked sweet paprika
6 cups mineral water
2 whole dried red chili peppers
1 1/2 pounds potato cut in wedges and peeled
1 carrot halved lengthwise then crosswise
1 leek chopped finely
1 stalk celery chopped finely
1 large red bell pepper cut into strips
1 large yellow bell pepper cut into strips
15 ounces of soaked over night chickpeas

6 fillets of Sea Bass Or other white fish variety local to your region and fresh if possible

2 cups of couscous

1) heat oil in large Dutch oven, over medium to low flame and add the shallots or onions, leek and the garlic. Sauté 3 minutes.
2) add the water and the chili peppers and bring to boil
3) reduce heat and simmer 15 mins.
4) add carrot, celery, bell peps, chickpeas, cover and simmer 5 mins. Add the rest of the spices and tomato paste.
5) add fish and cover and simmer for 7 mins.
6) season with salt and pepper
7) using slotted spoon, transfer the fish, veggies and beans to a large shallow bowl
8) reserve the liquid and tent with foil
9) place the couscous in another bowl, and pour 2 1/2 cups boiling fish liquid over.
10) cover and let stand until all is absorbed about 5 mins.
11) fluff with a fork
12) season and then prepare the potatoes in boiling water and drain when ready
13) spoon couscous around fish and all the veggies and pass remaining reserved liquid as your sauce

Margaux Cintrano.

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