Saffron Couscous
Saffron couscous with fish and vegetables: the fish potpourri provides protein power; especially during pregnancy or breastfeeding we need plenty of protein.
Ingredients
- 1.25 kg small fish for stock (e.g., snapper, red mullet and dragonhead)
- 0.5 bunch coriander
- 3.5 tbsp olive oil
- 3 onions
- 3 Garlic cloves
- 30 g ginger (1 piece)
- 400 g carrots (4 carrots)
- 1000 g zucchini (4 zucchini)
- 1 Moroccan lemon
- 12 large green olives (with pit)
- 1 tsp cumin
- 1 stick cinnamon
- 0.1 g saffron threads (1 packet)
- 200 ml white wine
- 400 ml fish stock
- 400 ml Mediterranean vegetable broth
- 250 g couscous
- 25 g butter (2 tbsp)
- Salt
- Pepper
Instructions
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1.
Skim the fish with a knife on the belly and remove heads if necessary.
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2.
Cut off all dorsal and side fins, trim tail fins if needed.
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3.
Make an incision on each side to the spine. Rinse the fish and pat dry.
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4.
Wash coriander, shake dry, pluck leaves, roughly chop and mix with 2 tbsp oil. Place fish in a baking dish or bowl and brush with coriander oil. Cover and refrigerate for 2 hours to marinate.
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5.
Meanwhile peel onions, garlic, and ginger. Slice onions into 5 mm rings; cut garlic and ginger into thin slices or shave them.
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6.
Wash and peel carrots. Wash and trim zucchini. Cut both vegetables crosswise in half and then quarter lengthwise.
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7.
Rinse the lemon and roughly chop it. Slice olives from the pit.
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8.
About 15 minutes before the end of marinating, heat remaining olive oil in a large wide pot. Sauté onions, garlic, and ginger over medium heat until soft.
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9.
Add lemon, olives, cumin, cinnamon stick, and half the saffron. Pour in white wine and fish stock and bring to a boil. Add carrots and cover; simmer on low for 4 minutes.
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10.
Add zucchini and cook for another 3 minutes.
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11.
Place fish in the pot and cover; simmer on low for 12–15 minutes, turning the fish once.
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12.
Meanwhile bring broth with remaining saffron to a boil. Add couscous, stir briefly, bring back to a boil and remove from heat. Cover couscous and let it steam for 7 minutes.
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13.
Fluff finished couscous with a fork. Fold in butter pieces, lightly salt.
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14.
Arrange couscous on a large platter. Lift fish and vegetables from the pot and place them over the couscous. Season broth with salt and pepper and pour some hot broth over the couscous. Serve remaining broth separately.
