Cod and vegetable couscous
Couscous, fish stock, vegetables and diced white fish.
Active time30 min
Cooking35 min
Total1 h
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Ingredients
- 200 g carrots
- 200 g courgette
- 150 g turnip
- 400 g cod fillets
- 1000 ml fish stock
- 300 ml water
- 20 ml olive oil
- 2 tsp ras el-hanout
- 300 g dried medium-grain couscous
Preparation
Peel the carrots and turnip; wash the courgette. Cut the vegetables into pieces measuring 2 centimetres. Check the cod for bones and cut it into large pieces.
200 g carrots200 g courgette150 g turnip400 g cod fillets- knife
Simmer the stock with the ras el-hanout, carrots and turnip for 20 minutes. Add the courgette and fish; cook gently for 8 to 10 minutes until the flesh is opaque.
1000 ml fish stock2 tsp ras el-hanout- saucepan
Towards the end of the cooking time, put the couscous in a mixing bowl with the oil. Pour in the 300 ml of boiling water, cover for 5 minutes, then fluff up the grains with a fork. Serve with the fish, vegetables and stock.
300 ml water20 ml olive oil300 g dried medium-grain couscous- mixing bowl
- kettle
- fork
Allergens
- Celery
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration