I'm always on the lookout for interesting, healthy dinners where the leftovers will be just as good for my work lunches. I'm not big on sandwiches (although I won't turn away a wrap). This is a super flavorful recipe that comes together in mere minutes. I tend to overcook cod but this still came out well for me. If you desire, this can be more of a soupy dish for cooler spring nights like the evenings we've been experiencing the last few days. It is hard to keep up with our ever changing weather patterns. One day it's 90 degrees and the next day is cool and drizzly. Welcome So Cal spring!
Fish with Saffron-Tomato Cous Cous
(Adapted from Seafood alla Siciliana
as found on Serious Eats)
Makes 4 servings
4 cups vegetable stock (or fish stock if you have it)
4 fillets mild white fish (I used Alaskan cod)
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
1 cup Israeli cous cous
1 pinch saffron
2 tablespoons chopped parsley
1/4 cup slivered almonds, toasted
Salt and pepper as needed
In a pot big enough to hold all of the fish, bring the stock to a simmer. Season with salt and pepper as needed. Add the fish and cook for 2 minutes per side. Remove the fish from the pan and transfer to a plate. Cover with foil to keep warm.
In a large sauce pan, heat the oil over medium heat. Add the tomato paste and cous cous. Stir constantly until the cous cous is lightly toasted and the tomato paste is beginning to caramelize, about 2 minutes.
Slowly pour the fish poaching broth into the cous cous. Bring to a boil, then reduce to a simmer over low heat. Cook until the cous cous is tender, about 12 minutes.
Divide the cous cous amongst plates or bowl. Top with the fish and garnish with the almonds and parsley.