Couscous de Poisson

Name: Couscous de Poisson
Ingredients: 1 pound grouper or other meaty white fish; 1 pound fresh soft-flesh white fish, such as sole, flounder, or whiting; 8 spring onions or large scallions, diced; 1 bunch of fresh parsley, chopped; 2 teaspoons salt, or to taste; 3/4 baguette, soaked in water and drained; 1/4 teaspoon freshly ground pepper, or to taste; 2 teaspoons harissa (see page 33), or to taste; 5 large cloves garlic, 4 of them minced; 3 large eggs; Olive oil for frying; 2 fresh tomatoes, peeled and diced, or one 6-ounce can; 1 heaping tablespoon tomato paste; 1/4 cup olive oil; 1 onion, peeled and diced; 2 large cloves garlic, minced; 2 tomatoes, fresh or canned, peeled and diced; 2 teaspoons tomato paste; 2 teaspoons harissa (see page 33), or to taste; 2 cups fish stock or water; Salt and freshly ground pepper to taste; 1 leek, halved lengthwise and cleaned; 2 zucchini, cut in half lengthwise; 2 medium potatoes, peeled and cut in half; 2 stalks celery, cut in half; 3 carrots, peeled and cut into thirds; 1 yellow winter squash (such as butternut), peeled and cut in large chunks; 1 cup chickpeas, cooked fresh or rinsed and drained from a can; 1 pound couscous (see page 270); 2 tablespoons chopped fresh cilantro for garnish

30 ingredients

33 steps

Ingredients

1 pound grouper or other meaty white fish
1 pound fresh soft-flesh white fish, such as sole, flounder, or whiting
8 spring onions or large scallions, diced
1 bunch of fresh parsley, chopped
2 teaspoons salt, or to taste
3/4 baguette, soaked in water and drained
1/4 teaspoon freshly ground pepper, or to taste
2 teaspoons harissa (see page 33), or to taste
5 large cloves garlic, 4 of them minced
3 large eggs
Olive oil for frying
2 fresh tomatoes, peeled and diced, or one 6-ounce can
1 heaping tablespoon tomato paste
1/4 cup olive oil
1 onion, peeled and diced
2 large cloves garlic, minced
2 tomatoes, fresh or canned, peeled and diced
2 teaspoons tomato paste
2 teaspoons harissa (see page 33), or to taste
2 cups fish stock or water
Salt and freshly ground pepper to taste
1 leek, halved lengthwise and cleaned
2 zucchini, cut in half lengthwise
2 medium potatoes, peeled and cut in half
2 stalks celery, cut in half
3 carrots, peeled and cut into thirds
1 yellow winter squash (such as butternut), peeled and cut in large chunks
1 cup chickpeas, cooked fresh or rinsed and drained from a can
1 pound couscous (see page 270)
2 tablespoons chopped fresh cilantro for garnish

Directions

1

To make the fish balls, grind both kinds of the fish in the bowl of an electric food processor fitted with a steel blade.
2

Set aside in a medium bowl.
3

Put the spring onions or scallions and the parsley in a strainer, and sprinkle with 1 teaspoon of the salt.
4

Let sit for about 1/2 hour, and press out the liquid.
5

Rinse, and press again.
6

(According to Annie, the salt helps get rid of the smell of the onion.)
7

Using your hands, mix the ground fish with the spring onions and parsley and the drained bread.
8

Sprinkle in the remaining teaspoon salt, the pepper, 1 teaspoon of the harissa, and the minced garlic.
9

Add the eggs, and mix again.
10

The texture should be pastelike but not mushy.
11

If its too thin, add some more bread; if too thick, add a little water.
12

Refrigerate the fish mixture for at least 1/2 hour.
13

Dip your hands into cold water, then mold the fish mixture into balls a little larger than walnuts, and place them on a large plate.
14

You should have about three dozen balls.
15

Heat 1/2 inch of olive oil in a large, heavy frying pan, and saute the fish balls until they become golden.
16

Depending on the size of your pan, you might want to do this in two or even three batches.
17

Remove with a slotted spoon, and drain on paper towels.
18

Discard all but about 1/4 inch of the oil from the pan.
19

Add the tomatoes, pressing them down, and the remaining garlic clove.
20

Cook for about 5 minutes.
21

Pour in about 2 inches of water, and stir in the tomato paste and the remaining teaspoon of harissa.
22

Bring to a boil, and add the fish balls.
23

Reduce the heat and simmer, uncovered, for a few minutes, coating them with the sauce.
24

Set aside.
25

To make the broth, heat the oil in a soup pot.
26

Saute the onion and one of the minced garlic cloves until the onion is translucent.
27

Add the tomatoes, the tomato paste, and the harissa, stir, and continue cooking over low heat.
28

Then add the fish stock or water, salt and freshly ground pepper to taste, the leek, zucchini, potatoes, celery, and carrots.
29

Cook for about 5 minutes, then add the squash and the chickpeas.
30

Bring to a boil, cover, and simmer for about 15 minutes, or until the squash is cooked.
31

Remove the pot from the heat, and set aside.
32

Just before the broth has finished cooking, reheat the fish balls and prepare the couscous according to the package directions (or see page 270).
33

Follow the serving suggestions in the headnote at left.