Thursday, May 12, 2011

Fish with Saffron-Tomato Cous Cous

Fish with Saffron-Tomato Couscous

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.

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Erica said...

As much as I try...I just can't seem to enjoy fish. However, the cous cous in this dish sounds tasty :) I haven't made cous cous in a while. I'm always amazed how fast it cooks up.

Olga @ MangoTomato said...

this looks great! I don't think I've ever cooked cod.

I really like the idea of making it soup-ier.

Maria said...

I love the bed of cous cous! Great meal!

susan said...

I love Israeli couscous and I LOVE saffron. This is my kind of dinner....I am bookmarking this. yum

Kelly said...

I agree with you. I'm always eating what I make for dinner as leftovers so it has to be good in that capacity as well. The one thing I am less sure about is couscous. I feel like I go through phases where I either love, love, love it, or cannot stand it.

marla said...

A fabulous recipe & perfect for the lunch box!

Joanne said...

I am always looking for meals that can double as lunch and dinner, so this sounds perfect! saffron, tomatoes and fish were surely meant for each other!

Unknown said...

looks great! i have saffron, but never use it b/c it was expensive. i should start using it!! lol :)

vanillasugarblog said...

wow! now that's creative!

Diana said...

Ewww a wrap?? That's like a last resort meal for travelers at the airport. ;)

PS those slivered almonds are totally from TJ's aren't they?

Kerstin said...

Looks like the perfect meal when you're craving something light and healthy! I love the almonds on top for their added crunch too!

The Food Librarian said...

Looks yummmmmy!

Amanda- Eating in Winnipeg said...

It's my day for a blog hop, I'd love it if you came over and shared one of your great recipes at savory sunday!! Have a great day :)