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In a small stock pot saute onion, red pepper, celery, and garlic in olive oil until soft. Cook for approximately 10 minutes over medium heat. Once
vegetables are soft, add white wine and saffron and cook for 4 minutes until saffron blossoms. Add broth of your preference and simmer for 15 minutes. Strain out vegetables and hold broth
aside.
In a shallow, high-sided sauce pot heat olive oil over low heat until oil appears wavy. Add black cod fillets into oil after seasoning them with salt and black pepper. Turn the heat to
medium and cook for 10 to 12 minutes until fillets are cooked through and very white in appearance.
In a separate stock pot, heat 2 cups of chicken broth to a boil and pour over couscous that
is in a medium bowl. Cover bowl with plastic wrap. Once all stock has been absorbed, couscous is ready.
To serve, carefully remove fillets with a slotted spatula and place on top of couscous
and ladle hot saffron broth around couscous. Garnish with any fresh herbs of your choice. Recommended garnishes are zucchini and tomato, or any other colorful Mediterranean vegetable.
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