Cut the fish and shellfish into 3 cm chunks or, if small, leave whole.Put them in a very large flameproof casserole, add the salt, garlic, celery, fennel, peppercorns and 500ml water and bring to the boil. Stir in the orange and lemon zest, oregano, and enough tomato puree to make the liquid rosy. reduce the heat to simmering. Cover and cook for 10 minutes.
To prepare the cuscusu, put the couscous, onion, chillies, olive oil, salt and pepper in a heatproof bowl. Pour in the boiling stock. Stir and leave for 5 minutes to plump up. Stir in the orange flower water. When all the liquid has been absorbed, add the orange juice.
Put the cuscusu in deep bowls and serve the fish and its broth over the top.
|Strip Of Unwaxed Lemon Zest||30cm|
|Large Bunch Of Wild Oregano Or Thyme, Fresh And Dried||1|
|Tomato Puree||1-2 Tablespoons|
|Strip Of Unwaxed Orange Zest||30cm|
|Black Peppercorns, Crushed||20|
|Head Of Fennel, Quartered||1|
|Clerery Stalks, Sliced||4|
|Sea Salt||1 Teaspoon|
|Garlic Cloves, Sliced||4|
|Assorted Non Oily Fish And Shellfish, Such As Monkfish, Red Snapper, Crayfish, Lobster, Prawns, Crabs, Mussels And Clams.||1.5kg|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.