Kesksou bel Hout wal Batata
This Algerian couscous is like a fish soup served over the grain. Small fish are left whole and large ones are cut into steaks, but I prefer to use fillets, because it is unpleasant to deal with fish bones here. Use firm white fish such as turbot, bream, cod, haddock, and monkfish.
Recipe information
Yield
serves 6
Ingredients
For the Grain
Preparation
Step 1
Prepare the grain as described in “An Easy Way of Preparing Quick-Cooking Couscous in the Oven” (page 376), using the quantities given in the ingredients list above, and using olive oil instead of vegetable oil or butter.
Step 2
Season the fish with salt and pepper and leave, covered, in the refrigerator while you prepare the soup.
Step 3
In a large pan, fry the onions in the oil till they just begin to color. Add the garlic and fry for a minute. Then stir in the cumin and the harissa, if using. Put in the tomatoes and potatoes. Cover with about 1 quart water and add sugar, salt, and pepper.
Step 4
Simmer until the potatoes are tender. Then add the fish and cook 4–10 minutes, until the flesh begins to flake when you cut into it.
Step 5
Serve the grain with the fish on top and the broth in a separate bowl.
