Ingredients
- 4 4 Alaska Black Cod fillets approx. 6 oz. each
- 2 2 Tbsp. extra virgin olive oil
- 1 1 onion, medium dice
- 1 1 red pepper, chopped
- 2 2 stalks celery, small dice
- 4 cloves 4 cloves garlic, chopped
- 12 cup 1/2 cup white wine
- 2 tsp. 2 tsp. saffron
- 6 cups 6 cups extra virgin olive oil
- 4 cups 4 cups chicken, fish, or vegetable broth
- 2 cups 2 cups chicken broth
- 2 cups 2 cups couscous
- Salt and black pepper, to taste
- Fresh herb to garnish
Servings:
Units:
Instructions
- Method:
- In a small stockpot saut 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 5 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 stockpot, 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 fillet 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.
- RECIPE COURTESY: Chef Amanda Freitag, The Harrison
Share this Recipe
