Ingredients Jump to Instructions ↓

  1. Yields 4-6 servings

  2. 2 tablespoons olive oil

  3. 2 red onions, sliced into thin rings

  4. 2 tablespoons raisins

  5. 3 tablespoons salted, roasted cashew nuts

  6. 1 red bell pepper, seeded and sliced into thick rings

  7. 1 yellow bell pepper, seeded and sliced into thick rings

  8. 1 green bell pepper, seeded and sliced into thick rings

  9. 4 fresh, firm, ripe tomatoes, blanched, peeled, seeded, and sliced into thick rounds

  10. 1-1/2 cups fish or vegetable stock, or 3/4 cup fortified wine (such as sweet sherry or Madeira) mixed with

  11. 3/4 cup water

  12. 1-1/2 pounds U.S. Farm-Raised Catfish fillets, cut into 1 1/4 inch cubes

  13. Salt & pepper to taste

  14. 1 tablespoon fresh parsley, chopped

  15. Couscous

  16. 2 cups quick-cooking couscous

  17. 2 cups vegetable stock or water, boiling

  18. 2 to 3 teaspoons butter

  19. 1/4 cup diced carrots

  20. 1/4 cup pine nuts

  21. 1/4 cup dried currants

  22. 1-2 scallions, finely chopped

  23. 1/2 teaspoon salt

  24. 6 to 8 minutes, or until very dark golden, stirring all the time. Using a slotted spoon, remove the fried onions from the oil, place them on paper towels, and set aside. Fry the raisins in the same hot oil until they plump. Remove with the slotted spoon and add to the fried onions. Fry the cashews for about 1 minute. Remove and add to the raisin-and-onion mix.

  25. 10 minutes, or until the peppers are soft. Add the tomatoes and the stock, partially cover, and cook for about 10 minutes on medium to low heat.

  26. Stir the fish through the onion and pepper mixture. Taste and season with salt and pepper. Continue simmering for 10 minutes, or until the fish is tender. Do not forget to stir periodically to prevent sticking.

  27. To make the couscous, place the couscous grains in a large, deep dish with a lid. Pour in the boiling stock and stir in the butter, carrots, scallions, pine nuts, dried currants and salt. Cover and set aside to keep warm for about 15 minutes so the couscous can absorb the liquid and swell up.

  28. Carefully pour the fish mixture over the couscous and gently fold it through to mix thoroughly into a colorful presentation. Sprinkle with the onion rings, raisins, cashew nuts, and the parsley.

  29. Serve hot immediately.


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