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Recipe by Tom Kablo, Deca Restaurant Chef

Fish Fillet on a Bed of Couscous and Vegetables

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Fish Fillet on a Bed of Couscous and Vegetables
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Wheat - Gluten
1 Hour
Diets
- Pescatarian - Low Fat

The sauce adds spice and depth to your favorite fish, while the couscous serves as the perfect foil to this rich dish.

 

Ingredients

Main ingredients

  • 6 fish fillets (any firm-fleshed white fish)

  • 1.5 pounds (700 grams) whole grain couscous, prepared according to package directions

Fish Broth

  • 2–3 fish heads (large fresh fish are best)

  • 2 tablespoons fresh thyme

  • 10 whole peppercorns

  • 5 bay leaves

Vegetable-Fish Sauce

  • 1/4 teaspoon Bartenura Olive Oil, or olive oil baking spray

  • 5 onions, quartered

  • 1 stalk celery, sliced

  • 2 leeks, diced

  • 1 celery root, diced

  • 3 carrots, sliced

  • 2 heads fennel, sliced into strips

  • 1/4 teaspoon Gefen Ginger

  • 1 bag fresh coriander

  • 1 whole chili pepper (optional; use with caution)

  • 1/4 teaspoon turmeric

  • 2–3 saffron threads

  • 1 handful Gefen Organic Chickpeas  or canned chickpeas

Directions

Make the Fish Broth

1.

Place fish heads in a pot filled with ice and cover with water. Allow ice to melt and drain all water. Wash heads well and replace in pot with fresh water. (Water should appear clear.)

2.

Add remaining broth ingredients and bring to boil. Lower fire and simmer over low flame for 15–20 minutes. (If the flame is too high, the natural gelatin of the broth will dissolve.) Strain with a fine strainer. Broth should be clear and delicate tasting.  

Prepare the Fish Sauce

1.

Sauté onions and leek in olive oil over low flame until transparent. Add remaining vegetables and ginger. Cover pot and steam until all vegetables are soft.

2.

Pour prepared broth into vegetables and bring to gentle boil. Add remaining seasonings and chickpeas. Continue cooking over low flame for 15–20 minutes.  

Assemble the Fish Fillets

1.

Grill or fry fish until done. Arrange warm couscous on a plate. Pour a generous amount of fish-vegetable sauce on top and top with a slice of fish.  

Recipe tags

carrots celery celery root chick peas chickpeas chili peppers complex carbs coriander couscous dairy free fennel fish fish appetizers fish broth fish fillets fish head fish mains fish sauce fresh herbs fried ginger grains grilled herbs leeks meatless dinners Meatless Mondays no mayo no mayonnaise non-dairy non-meat onions pareve parve rosh hashana fish saffron vegetables white fish whole grain
Fish Fillet on a Bed of Couscous and Vegetables

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