Fish In Pouchfoil With Couscous Food

ONE PAN LEMON COD WITH COUSCOUS

Steps:

• Heat a large skillet over medium high heat and add the avocado oil. Add the couscous and toast for about 5 minutes, stirring frequently until golden brown.
• Add the vegetable broth, lemon juice, lemon zest, garlic powder, and a pinch of salt and pepper.
• Bring to a simmer and place the cod filets on top of the couscous. Add a pinch of salt and black pepper over the cod.
• Cover and let cook for about 12-15 minutes until the cod is tender and the couscous is cooked through.
• Cover and let cook for about 12-15 minutes until the cod is tender and the couscous is cooked through.

FISH STEAMED WITH COUSCOUS

Steps:

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

FLOUNDER WITH HERBED COUSCOUS

Steps:

• In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.
• In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.
• In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

FISH COUSCOUS

Steps:

• Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.
• Simmer stock for 20 minutes, then strain and reserve.
• Meanwhile, prepare the couscous for steaming. Place grains in a large bowl with 2 1/2 cups water. Stir well and set aside for 10 minutes. Fluff up the grains between your fingers to get rid of any lumps. Sprinkle with 2 tablespoons of the oil.
• Heat remaining oil in a large heavy pan and saute the onions until golden. Add the celery, carrots, turnips and the stock, adding water, if necessary, to make up 2 quarts.
• Make the tabil: pound all tabil ingredients in a mortar, then dry in a preheated oven at 200 degrees F for about half an hour. When very dry, grind to a fine powder (keeps up to 4 months if stored in an airtight container).
• Stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. Cover and simmer for 15 minutes.
• Add the remaining vegetables.
• Place the couscous into a steamer, or in a colander lined with cheesecloth to fit on top of the pan, and simmer for 10 minutes. Check the liquid level and add more water if necessary, keeping it at a steady simmer so that the steam penetrates the couscous.
• Add the fish to the stock and simmer until cooked, about 10-12 minutes.
• Turn the couscous out into a large bowl, breaking up any lumps with a fork.
• To make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.
• Serve the stew on top of the couscous or separately.