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Ingredients
- The fish is steamed on top of the couscous in this dish so all the lovely cooking juices are soaked up making the couscous extra tasty.
- 1 handful barley couscous
- Tepid water
- 1/2 onion, finely chopped
- 2 cloves garlic, sliced
- 2 red chiles, seeds removed, 1 chopped and 1 finely sliced
- Extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 by 2.5cm (1-inch) piece cinnamon
- Knob unsalted butter
- 1 large bunch fresh coriander, leaves picked, stalks finely sliced
- 8 ounces clams
- 2 John Dory fillets, skin on, scaled and pinboned
- 2 red mullet fillets, skin on, scaled and pinboned
- 4 ounces monkfish, cut into chunks
- Sea salt and freshly ground black pepper
- 2 lemons, 1 cut in 1/2 and 1 cut into wedges, for serving
- 3 tablespoons creme fraiche
Directions
Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.
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By globalsusan
on September 26, 2011
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This recipe is easy to make and very versatile. I produced it with the spices and couscous the same, but with the fish choices based on what was fresh at my fishmonger in the Shanghai farmers market. Starting with live Mandarin fish, clams and live prawns, the fillets, clams and cleaned prawns with shells and heads on were steamed on top of the seasoned couscous and finished with olive oil, creme fraiche. It was delicious and pretty enough to be served to guests.
By srushtonkl_2117797
Houston, TX
on February 17, 2005
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I rate this recipe 5 stars because it is easy to prepare and delicious, but I watched this show and scribbled out the recipe myself as Jamie was making it, and he put at least a cup of couscous to soak. Also, he used regular wheat couscous, from what I could tell, not barley couscous.
My family raved over the delicious flavors and the second time I made it, I had to double the amount of spices, onion and garlic because I also doubled the amount of couscous to 2 cups! And we still didn't have any leftovers!
This one has become a family favorite in short order!
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