| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Chicago |
|
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
tb |
Sweet paprika |
| 2 |
ts |
Each: ground cumin; ground turmeric |
| 1 |
ts |
Freshly ground black pepper |
| 8 |
c |
Chicken broth or fish stock |
| 20 |
|
Sprigs each; tied with string: fresh parsley, cilantro |
| 6 |
md |
Tomatoes; peeled, seeded, coarsely chopped |
| 4 |
lg |
Carrots; peeled, cut into sticks |
| 2 |
lg |
Turnips; peeled, cut into 4 to 6 wedges |
| 6 |
md |
Zucchini; cut into sticks |
| 2 |
|
Red bell peppers; cored, seeded, cut into strips |
| 2 |
|
Garlic cloves; sliced |
| 3 |
lb |
Sea bass or red snapper fillets |
| 2 |
c |
Instant couscous |
|
|
Harissa hot sauce; optional, see note |
INSTRUCTIONS
Chicago Tribune
Preparation time: 35 minutes Cooking time: 30-44 minutes Yield: 8 servings
From "Come With Me to the Kasbah: A Cook's Tour of Morocco," by Kitty
Morse.
1. Heat 2 tablespoons of the olive oil over medium heat in large pot. Add
paprika, cumin, turmeric and pepper. Cook, stirring, until spices are
heated, 1 to 2 minutes. 2. Add broth, parsley, cilantro, tomatoes, carrots
and turnips. Cover and heat to boil on medium-high heat. Cook until carrots
are tender-crisp, about 15 to 20 minutes. Add zucchini and peppers; cook
until tender, 8 to 10 minutes. 3. Heat oven to 200 degrees. Transfer
vegetables to an oven-proof dish with slotted spoon, and keep warm,
covered, in oven. Discard parsley and cilantro. Keep broth simmering on
stove. 4. Cut fish into 3-inch pieces. Heat remaining olive oil in medium
skillet and cook garlic on medium heat until golden. Discard garlic. Cook
fish fillets, 1 to 2 minutes on each side. 5. Add fish to broth and poach
until fish loses its translucency, 5 to 10 minutes. Transfer seafood to
oven-proof dish with slotted spoon. Cover and keep warm in oven. 6. Prepare
couscous according to package directions. To serve, mound couscous in the
center of large, shallow platter. Set carrots and zucchini sticks on top of
couscous like spokes of wheel. Set seafood and peppers around dish. Spoon
remaining vegetables on top. Ladle a little broth over couscous. Serve with
extra broth and harissa on the side. Note: Harissa is a fiery hot sauce
made with chilies, garlic, cumin, coriander and caraway. Harissa, in cans
and jars, is sold in Middle Eastern markets and some supermarkets.
Nutrition information per serving: Calories ... 535 Fat ... 16 g
Cholesterol ... 120 mg Sodium ... 940 mg Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997
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