Name: Tunisian fish couscous
Total time: 90 min
Yield: 6 servings
Cuisine: Tunisia
Ingredients: firm-fleshed fish - 1,2 kg; couscous semolina - 500 g; onion - 1 piece; carrots - 2 piece; zucchini - 2 piece; fennel - 1 piece; Fried Fish Ball -; peeled tomatoes - 400 g; tomato paste - 2 tbsp; harissa - 2 tbsp; caraway - 1 tsp; Coriandolo in polvere - 1 tsp; olive oil -; salt -

Ingredients

6 servings

firm-fleshed fish 1,2 kg grouper, seabream or monkfish, in steaks
couscous semolina 500 g
onion 1 piece
carrots 2 piece
zucchini 2 piece
fennel 1 piece bulb
Fried Fish Ball Optional,
peeled tomatoes 400 g
tomato paste 2 tbsp
harissa 2 tbsp
caraway 1 tsp
Coriandolo in polvere 1 tsp
olive oil
salt

Steps

Prepare a broth with olive oil, chopped onion, tomato concentrate, harissa and spices, wet to the top.
Add chopped vegetables, simmer 30 min.
Add the fish (and pellets if applicable) 10-12 min before the end of cooking, so that it remains soft.
Meanwhile, steam the semolina as for the lamb couscous.
Dress the semolina, arrange the fish and vegetables on it, and top with broth.

Notes

Add the fish only 10-12 min before the end to keep it soft. Optional fishballs.

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Matthieu LHOTE 90 min 4 servings

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Matthieu LHOTE 20 min 4 servings

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