Fish recipes |
Fish Steamed with Cous Cous |
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| 1 handful barley cous cous Tepid water 1/2 x onion, finely chopped 2 cloves garlic, sliced 2 x red chillies, seeds removed, 1 chopped and 1 finely sliced Extra virgin olive oil 1 tsp sea salt 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds 1 x 2 1/2 cm (1-inch) piece cinnamon Knob unsalted butter 1 x large bunch fresh coriander, leaves picked, stalks finely sliced 8 oz clams 2 x John Dory fillets, skin on, scaled and pinboned 2 x red mullet fillets, skin on, scaled and pinboned 4 oz monkfish, cut into chunks Sea salt and freshly ground black pepper 2 x lemons. 1 cut in ½ and 1 cut into wedges for serving 3 tbsp creme fraiche |
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Put the cous cous in a bowl and cover with tepid water. It will soften and double in size. On a low heat, heat a medium-sized saucepan and saute the onion, garlic and chilli 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 cous cous. Break it up with your spoon. Cover with some wet greaseproof paper, and cook for 15 minutes. To serve, sprinkle over the coriander leaves and sliced chilli; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil. |
