Arabic fish stew with lemon and saffron and giant couscous

Ingredients

• 100 g moghrabieh (giant couscous)
• olive oil
• 2 large onions, chopped
• 2 large leeks, chopped
• 4 cloves garlic, chopped
• 25 saffron threads
• 2 teaspoons cumin
• 1 teaspoon fresh thyme leaves
• 3 fresh tomatoes, diced
• 1 long red chilli, seeded and shredded
• 3 bay leaves
• 750 ml water
• 1 kg of cod fillet
• 1/2 cup coriander leaves, chopped
• squeeze of lemon juice

You may like

Risotto with scallops and saffron

Preparation

• Gently fry the onion, leeks and garlic in a large saucepan with plenty of olive oil.
• Once they have softened, add the thyme leaves, and cumin and fry gently for a few more minutes.
• Roast the saffron in a dry frying pan.
• Add the roasted saffron, tomatoes, chilli, bay leaves, moghrabieh and water, stir well and bring to the boil.
  
• Lower the heat, cover and simmer very gently for 30 minutes until the moghrabieh is tender.
• Add the fish pieces, cover the pan and continue to simmer gently until the fish is just cooked. (Probably about 5 minutes.)
• Sprinkle with chopped coriander, and serve with a piece of lemon and plenty of hot red pepper rouille.

Report a mistake in the recipe text