In the clot of the couscousero it puts 3 tablespoons of olive oil, the head of the hake, the leek, cut into sheets and the onion, the tomato and the whole garlic, covering it with water and adding, the thyme, laurel, parsley, Saffron and star anise. Seasoning it with salt and pepper, it is put in the fire and then the clean fish is added, without fins, a liter of water is added, the seasoning is rectified and it is allowed to cook for about 30 minutes.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make tunisus couscous with fish: |
| 1 large tomato 1 thick onion 1 head of garlic 1 gold 1 package of precooked couscous 1 large head of hake 1 blond 1 sporpa 1 piece of fresh cod 10 Merluza fillets 300 gr. of white leek 1 saffron coffee spoon 1 tablespoon of turmeric moka 6 Flowers of star anise pepper for the meatballs 5 tablespoons of breadcrumbs 3 tablespoons of wheat flour 2 twigs of thyme 2 Laurel leaves 2 eggs 2 cloves of garlic 7 tablespoons of olive oil 1 sprig of parsley frying oil the meatballs |
Ingredients to make tunisus couscous with fish:
2. It puts the couscous already prepared on the strainer on a cloth.
3. Preparation of Couscous: the Couscous is put in the form of Crater on a cloth and tempered water is added, while it is embedded and then the pasta is roll between the palms of the hand, even that is not appealed, when it is, when, It can already be put in the Couscousera.
4. Preparation of fish meatballs: the fillets are washed and dried with kitchen paper, they are introduced into a chopper, together with the garlic cloves, pepper, salt and a tablespoon of olive oil, everything mixes And then it is put in a source. Adding an egg and a little turmeric, once mixed, form the meatballs with the hands smeared with oil, passing them, flour, beaten egg and breadcrumbs. Fry and reserve.
