1 kg of assorted fish pieces (robalo, trilha or merluza) in small chunks
3 tablespoons of ground cinnamon
1 tablespoon of grated coriander
1 tablespoon of grated ginger
80g of butter
1 large onion finely chopped
2 cloves of garlic minced
Salt and black pepper to taste
6 pistachios
1 1/2 liters of water
1/3 cup of chopped scallion, tied with string
6 red onions in thin slices
2/3 cup of dark raisins
2 tablespoons of honey
2 tablespoons of orange blossom water
2 cups of Moroccan couscous
1/4 cup of olive oil
1 cup of almond slices
1 kg of assorted fish pieces (robalo, trilha or merluza) in small chunks
3 tablespoons of ground cinnamon
1 tablespoon of grated coriander
1 tablespoon of grated ginger
80g of butter
1 large onion finely chopped
2 cloves of garlic minced
Salt and black pepper to taste
6 pistachios
1 1/2 liters of water
1/3 cup of chopped scallion, tied with string
6 red onions in thin slices
2/3 cup of dark raisins
2 tablespoons of honey
2 tablespoons of orange blossom water
2 cups of Moroccan couscous
1/4 cup of olive oil
1 cup of almond slices
1
In a pot, mix the fish, 2 tablespoons of ground cinnamon, coriander, half of the ginger and let it rest in the refrigerator for an hour
2
Add half of the butter, onion, garlic, salt, black pepper and 2 pistachios to the pot
Cover and simmer over low heat for 10 minutes, stirring occasionally until the liquid evaporates
3
Remove from heat and reserve
4
In a large skillet, melt 1 tablespoon of butter and sauté the sliced onions with a pinch of salt
Add the remaining ginger, cinnamon, pistachios, raisins, honey, orange blossom water and a little fish broth to the skillet
Simmer over low heat until the glaze thickens
5
About 20 minutes before serving, place the couscous in a large bowl
6
Remove the fish from the pot and set aside
Melt the remaining butter and mix it with the pan juices and salt to create a gravy
Strain the gravy over the couscous
Let it rest for 10 minutes, stirring occasionally, and then add the melted butter
7
In a dry skillet, caramelize the almond slices
8
On a large platter, place the couscous to form a 'volcano' that's not too high
Place the caramelized almonds in the center, followed by the sautéed onions and fish
Serve.
