Dinner Tonight: Fish with Saffron-Tomato Cous Cous

Name: Dinner Tonight: Fish with Saffron-Tomato Cous Cous
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters instant cous cous; 4 fillets fillets mild white fish; 946 milliliters fish stock or broth; 2 Tbsps olive oil; 2 Tbsps chopped parsley; 0 teaspoons red chile flakes, or more to taste; 1 pinch saffron, dissolved in a little hot fish stock or water; 4 servings sliced or slivered almonds, for garnish; 2 Tbsps tomato paste

Dinner Tonight: Fish with Saffron-Tomato Cous Cous might be just the main course you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 359 calories, 14g of protein, and 9g of fat per serving. This recipe serves 4. If you have instant cous cous, saffron, slivered almonds, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a pot large enough to hold the fish fillets snugly, bring the fish stock to a simmer. Immerse the fillets in the stock and cooking, turning once if necessary to cook evenly, until just done, 8-15 minutes depending on thickness.

Ingredients you will need

Fish Fillets

Stock

Equipment you will use

Pot

Transfer fillets carefully to a platter, remove skin if they have it, and keep warm.

In a large (10-inch) skillet, heat the olive oil over medium until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add tomato paste and chile flakes and cook stir well to combine. Cook for about a minute, until the tomato paste begins to caramelize.

Ingredients you will need

Red Pepper Flakes

Tomato Paste

Add the fish stock gradually, stirring well into the paste to combine, then add saffron.

Ingredients you will need

Fish Stock

Saffron

Add cous cous to the pot and remove from heat until it has cooking and absorbed enough liquid (if using non-instant cous cous or large Israeli cous cous, simmer until cooked through). Stir in parsley just before serving.

Ingredients you will need

Couscous

Parsley

Equipment you will use

Pot

Divide couscous mixture amongst 4 bowls, top with fish, and garnish with toasted almonds.

Ingredients you will need

Couscous

Almonds

Fish

Equipment you will use

Bowl

Serve immediately.

Equipment

Pot

Frying Pan

Bowl

Ingredients

Servings:

355milliliters

instant cous cous 4fillets

fillets mild white fish 946milliliters

fish stock or broth 2Tbsps

olive oil 2Tbsps

chopped parsley 0teaspoons

red chile flakes, or more to taste 1pinch

saffron, dissolved in a little hot fish stock or water 4servings

sliced or slivered almonds, for garnish 2Tbsps

tomato paste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.