Moroccan Couscous with Monkfish

KSEKSÛ BEL HÛT

MOROCCO

You find this couscous in coastal areas, prepared with whatever fish is available in the market. I like to use monkfish as it can take prolonged cooking unlike most other fish, but you can also cook the sauce up to three-quarters of the way before adding a more delicate fish.

SERVES 4 TO 6

Two 28-ounce (800 g) cans whole peeled Italian tomatoes

⅓ cup (80 ml) extra-virgin olive oil

1¾ pounds (800 g) monkfish tail, boned (keep the bone) and cut into 6 or 8 pieces

Unbleached all-purpose flour, for dredging

3 medium onions (1 pound/450 g total), halved lengthwise and cut into thin wedges

3 cloves garlic, minced to a fine paste

1 tablespoon fresh thyme leaves

¼ bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped

1½ teaspoons ground cumin

1 teaspoon paprika

¼ teaspoon red pepper flakes, or to taste

Sea salt

2 tablespoons (30 g) unsalted butter

Pinch of saffron threads

FOR THE COUSCOUS

2½ cups (500 g) couscous

Sea salt

1 tablespoon extra-virgin olive oil

2 tablespoons (30 g) unsalted butter, melted

FOR THE DRESSING

A handful of fresh basil leaves

Sea salt

3 tablespoons extra-virgin olive oil

1. Drain the tomatoes (reserve the juice for another use, which can be stored in a glass jar or bowl in the refrigerator, covered, for a couple of days), discard the seeds, and coarsely chop.

2. Pour the olive oil in the bottom half of the couscoussière. (If you don’t have one, use a large pot that can hold a metal colander for steaming the couscous in.) Place over medium-high heat and when the oil is hot—dip a piece of bread in it, if the oil immediately bubbles around it, it is ready—dip the monkfish pieces in flour and fry for 2 minutes on each side. Remove to a plate.

3. Sauté the onions in the same oil until lightly golden, about 5 minutes. Add the garlic and sauté for a minute or so, then add the chopped tomatoes together with the fish bone, the thyme leaves, parsley, cumin, paprika, and pepper flakes. Add 3 cups (750 ml) water and season with salt to taste. Bring to a boil, then add the butter and saffron. Reduce the heat to medium and let bubble gently, uncovered, while you prepare the couscous.

4. Prepare the couscous as in step 1 of Couscous with Seven Vegetables. Put the couscous in the top half of the couscoussière (or a colander lined with cheesecloth). Set over the tomato sauce, cover, and steam for 20 minutes. Take the couscous off the heat and tip the couscous into a large bowl. Sprinkle with ⅔ cup (160 ml) water, stirring with a wooden spoon as you sprinkle. Once all the water is incorporated, and there are no lumps, add the 2 tablespoons (30 g) melted butter. Mix well. Cover and allow to fluff up.

5. Stir the sauce and continue cooking it, covered, for another 15 minutes, or until it becomes quite thick. Then reduce the heat to low and add the fish. Return the couscous to the couscoussière (or colander), set over the sauce, cover, and steam for another 10 to 15 minutes, or until both the fish and couscous are done.

6. Meanwhile, make the dressing: Pound the basil leaves with a little sea salt in a mortar (if you don’t have a mortar, chop the basil leaves very finely) and add the olive oil. Mix well.

7. Tip the couscous into a large shallow serving bowl. Add the dressing and mix well. Arrange the couscous into the shape of a pyramid and flatten the top.

8. Remove the fish steaks from the tomato sauce and arrange over the couscous. Spoon a little tomato sauce over the fish and serve hot with more sauce on the side. You can spike the additional sauce with more pepper flakes if you like.