Olive oil, extra-virgin | ¼ cup |
Onions, red, medium size, thinly sliced | 2 |
Raisins, golden | 2 tablespoons |
Cashews, salted, roasted | ¼ cup |
Bell pepper, thinly sliced | 1 red 1 yellow |
Tomatoes, medium size, peeled, seeded, sliced crosswise 1-inch thick | 4 |
Ras el hanout (Moroccan spice blend) | 1 tablespoon |
Vegetable stock | 1 ½ cups |
Catfish or tilapia fillets, cut into 1 ½-inch cubes | 1 ½ pounds |
Salt | |
Black pepper, freshly ground | |
Couscous | 2 cups |
Cinnamon, ground | ½ teaspoon |
Cumin, ground | ½ teaspoon |
Butter, unsalted | 1 tablespoon |
Water, boiling | 2 cups |
Scallions, thinly sliced | 2 |
- In a large, deep skillet, heat 2 tablespoons of the oil.
- Add half of the onions, and cook over moderate heat, stirring, until browned; about 8 minutes.
- With a slotted spoon, transfer to a bowl.
- Add the raisins and cashews to the skillet, and cook for 1 minute; transfer to the bowl.
- Add the remaining oil to the skillet, and then the remaining onions with the bell peppers.
- Cook until softened, about 7 minutes.
- Add the tomatoes, ras el hanout (recipe follows), and stock; cover and cook for 10 minutes.
- Season fish with salt and pepper, and add to the skillet.
- Cook over moderately high heat until the fish is cooked, about 5 minutes.
- Place the couscous in a bowl, and toss with cinnamon and cumin.
- Add hot water, cover, and let stand for 10 minutes.
- Stir in butter, salt, and freshly ground pepper.
- Spoon couscous into bowls, top with stew, and then garnish with cashew-raisin mixture and scallions.
Ras el hanout
Ginger, ground | 2 teaspoons |
Cardamom, ground | 2 teaspoons |
Mace, ground | 2 teaspoons |
Cinnamon, ground | 1 teaspoon |
Coriander seeds, ground | 1 teaspoon |
Allspice, ground | 1 teaspoon |
Nutmeg, ground | 1 teaspoon |
Turmeric, ground | 1 teaspoon |
Black pepper, freshly ground | ½ teaspoon |
White pepper, freshly ground | ½ teaspoon |
Cayenne pepper, ground | ½ teaspoon |
Anise seeds, ground | ½ teaspoon |
Cloves, ground | ¼ teaspoon |
- Blend all the spices together in a bowl.
- Store in a glass, air-tight jar in a dry, dark place.
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