John Myers
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Stockfish (alternatively Sea Bream) on Stewed Vegetables with Couscous
The perfect stockfish (alternatively sea bream) on stewed vegetables with couscous recipe with a picture and simple step-by-step instructions.
For the vegetables
- 2 Pc. Red peppers
- 1 Pc. Zucchini
- 2 Pc. Eggplant fresh
- 3 Pc. Onion
- 3 Pc. Tomato
- 5 Pc. Garlic cloves
- 125 ml Olive oil
- 125 ml White wine
- 2 Pc. Bay leaves
- Thyme
- Salt and pepper
For the stockfish
- 1 kg Stockfish
- 125 g Flour
- Oil for frying
For the couscous
- 350 ml Water
- 1 Pc. Cucumber
- 1 tsp Chili Sauce (Sambal Oelek)
- 125 ml Tomato paste
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 50 ml Oil
- 50 ml Mango nectar
- Salt and pepper
- Fresh root parsley
Stockfish
- The stockfish, thick pieces with a whitish color should be used, soak in cold water for two days. Change the water several times. Then dry the pieces off and roll them in flour. Fry on all sides in hot olive oil. Peel off any skin and remove bones.
Stewed vegetables
- Partially peel the aubergines – you can leave a few strips of the dark skin for the look – and dice. Remove the tomatoes from the skin and quarter. Core the zucchini and paprika and cut the flesh into rectangles. Finely chop the onions and halve the garlic cloves.
- Sweat the onion cubes together with the paprika in the olive oil. After five minutes add the garlic, the peeled quartered tomatoes, the bay leaves and thyme. Pour in the white wine and reduce by half. Cover and let simmer for a quarter of an hour.
- Now mix in the aubergines and zucchini and place the fried stockfish on top. Close the pot again and let it simmer for another quarter of an hour. Season to taste with salt and pepper.
Couscous (quick option)
- Pour boiling water over the couscous. Immediately fold in the finely chopped onions and let the couscous swell. Add the remaining ingredients, stirring in enough tomatoes so that you get a consistency that can be used to form dumplings.
- Finally add the mango juice so that the mixture becomes slightly thick. Season to taste with salt, pepper and curry.
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