Saffron Couscous with Fish and Carrots

Ingredients

• 500 g carrots
• 700 g white fish fillet (e.g., cod, hake)
• Salt
• Pepper
• 2.5 tbsp lemon juice
• 2 tbsp Vegetable oil
• 0.5 tsp Sugar
• 1 pinch ground allspice
• 1 pinch Ground cinnamon
• 150 ml dry white wine
• 15 g Butter (1 tbsp)
• 30 g Raisins (2 tbsp)
• 300 g Couscous
• 0.1 g saffron strands (1 sachet)
• 1 tsp ground turmeric
• 350 ml vegetable broth

Instructions

1. 1.

   Soak a Romertopf.

2. 2.

   Peel carrots and cut diagonally into thin slices. Rinse fish fillet under cold water, pat dry, season with salt and pepper, drizzle with 2 tbsp lemon juice.

3. 3.

   Heat oil in a pan. Sear fish fillet over high heat for 1 minute on each side.

4. 4.

   Blanch carrots in boiling salted water for 2 minutes, drain, shock in ice water, then drain again.

5. 5.

   Arrange carrots in the Romertopf, sprinkle with salt, pepper, sugar, and a pinch of allspice and cinnamon. Place fish on top, pour wine over. Dot with butter, cover, and place the pot in a cold oven. Bake at 220 °C (200 °C fan; gas: level 3–4) for about 30 minutes.

6. 6.

   Soak raisins in lukewarm water. Mix couscous with saffron and turmeric in a bowl.

7. 7.

   Bring broth to a boil in a saucepan. Pour over couscous, cover, and let stand for about 10 minutes.

8. 8.

   Fluff couscous with a fork, drain raisins, fold in. Season with salt, pepper, and remaining lemon juice. Divide couscous with fish and vegetables onto four plates.