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Fish Steamed with Cous Cous




Source of Recipe


T-FAL magazine


List of Ingredients




1 handful barley cous cous
Tepid water
½ onion, finely chopped
2 cloves garlic, sliced
2 red chillies, 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 x 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 ½ and 1 cut into wedges for serving
3 tablespoons creme fraiche


Recipe



1. Put the cous cous in a bowl and cover with tepid water. It will soften and double in size.

2. On a low heat, heat a medium-sized saucepan and saute the onion, garlic and chilli in oil.

3. 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 cous cous. Break it up with your spoon.

4. 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 half. Cover with some wet greaseproof paper, and cook for 15 minutes.

5. To serve, sprinkle over the coriander leaves and sliced chilli; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.