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Ricky's Moorish Fish Cous COus from 'Ricky Ricardos' Restaurant in Noosa

  • 6servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg Reef Fish Fillets cut into 2 inch pieces

  2. 2 onions

  3. 4 Cloves Garlic

  4. 2 Tbs Fresh Chopped Ginger

  5. 2 Tbs Ground Coriander Seeds

  6. 2 tsp Fennel Seeds

  7. 2 Large Carrots

  8. 2 Sticks Celery

  9. 2 Leeks (the white part plus one inch of green)

  10. 1/2 cup Olive Oil

  11. 1 GM Saffron soaked in

  12. 2 Tbs boiling water

  13. 6 Large Ripe Tomatoes, diced

  14. 2 Litre Pureed Tinned Tomatoes

  15. 1 Litre Fish stock or water

  16. Salt and Pepper

  17. CousCous

  18. 500g Packet cous cous

  19. 2 Tbs Olive Oil

  20. 1 tsp Salt

  21. 500ml Boiling water

  22. 100g Butter

Instructions Jump to Ingredients ↑

  1. For the Sauce Heat olive oil in heavy-based pot, sautƒ¢¢€š¬…¡ garlic, ginger, onions and spices until onions are translucent.

  2. Add carrots, celery, leeks and sweat, stirring 10 minutes. Add fresh tomatoes, tinned tomatoes, fish stock and soaked saffron. Bring to boil and simmer until vegetables are tender.

  3. Season with salt and black pepper.

  4. For the Cous Cous Put cous cous into large stainless steel bowl. Add oil and salt and rub through until coated.

  5. Boil water and butter, pour over cous cous, stir, cover with glad wrap and leave to sit for 10 minutes.

  6. Run a fork through the cous cous to aerate it. Add fish pieces to simmering sauce, cover and gently heat, without stirring until just cooked through.

  7. Serve with harissa and yoghurt /cucumber sauce.

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