Makes 4 servings
4 cups vegetable stock (or fish stock if you have it)
4 fillets mild white fish (I used Alaskan cod)
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
1 cup Israeli cous cous
1 pinch saffron
2 tablespoons chopped parsley
1/4 cup slivered almonds, toasted
Salt and pepper as needed
In a pot big enough to hold all of the fish, bring the stock to a simmer. Season with salt and pepper as needed. Add the fish and cook for 2 minutes per side. Remove the fish from the pan and transfer to a plate. Cover with foil to keep warm.
In a large sauce pan, heat the oil over medium heat. Add the tomato paste and cous cous. Stir constantly until the cous cous is lightly toasted and the tomato paste is beginning to caramelize, about 2 minutes.
Slowly pour the fish poaching broth into the cous cous. Bring to a boil, then reduce to a simmer over low heat. Cook until the cous cous is tender, about 12 minutes.
Divide the cous cous amongst plates or bowl. Top with the fish and garnish with the almonds and parsley.