Subj : BH&G 2648
To   : All
From : Dave Drum
Date : Sat May 08 2021 13:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Couscous w/Onion T'faya
 Categories: Seafood, Pasta, Herbs, Fruits, Nuts
      Yield: 8 Servings
 
    1/2 c  Raisins
      4 tb Extra-virgin olive oil;
           - divided
      2 tb Butter
      8    Saffron threads; (see Note)
      2 ts Salt
      1 ts Ground ginger
      1 ts Ground turmeric
    1/2 ts Ground allspice
    1/2 ts Ground nutmeg
    1/2 ts Ground cinnamon
    1/2 ts Fresh ground pepper
      3 lg Onions; very thin sliced
      1 tb Sugar
  2 1/3 c  Chicken or fish broth;
           - divided
  2 1/2 lb Pacific halibut, or other
           - firm white fish; skinned,
           - in 2" pieces
           Fresh ground pepper
      1 tb Canola oil
    1/2 c  Sliced or slivered almonds
      1 c  Whole-wheat couscous
 
  Place raisins in a small bowl and cover with warm water;
  let soak for 10 minutes. Drain.
  
  Crush saffron and salt together in a mortar and pestle
  until a coarse powder forms. (Alternatively, place saffron
  and salt on a cutting board and use the flat side of a
  chef's knife to grind into a coarse powder.) Combine with
  ginger, turmeric, allspice, nutmeg, cinnamon and pepper in
  a small bowl.
  
  Heat 2 tablespoons olive oil and butter in a Dutch oven
  over medium heat. Add the spice mixture and cook,
  stirring, until the mixture starts to foam. Add onions,
  sugar and the plumped raisins. Cook, stirring
  occasionally, until the onions turn light brown, 20 to 25
  minutes. Add 1 cup broth and nestle fish into the onion
  mixture. Cover and cook until the fish is flaky, 8 to 10
  minutes. Remove from the heat and season with pepper.
  Cover and set aside.
  
  Meanwhile, heat canola oil in a small skillet over
  medium-high heat. Add almonds and cook, stirring, until
  just beginning to turn golden, about 1 minute. Drain on
  paper towels.
  
  Bring the remaining 1 1/3 cups broth and the remaining 2
  tablespoons olive oil to a boil in a small saucepan. Add
  couscous in a stream. Stir once. Cover, remove from the
  heat and let stand for 5 minutes. Fluff with a fork.
  
  To serve, mound the couscous on a shallow platter. Top
  with the fish and onion t'faya and sprinkle the almonds on
  top.
  
  INGREDIENT NOTE: The dried stigma from Crocus sativus,
  saffron adds flavor and golden color to a variety of
  Middle Eastern, African and European foods. Find it in the
  spice section of supermarkets, gourmet shops and at
  tienda.com. It will keep in an airtight container for
  several years.
  
  EatingWell.com | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Limitations live only in our minds." -- Jamie Paolinetti
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