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Kesksou bel Hout wal Batata Recipe
Kesksou bel Hout wal Batata Recipe-February 2024
Feb 12, 2026 3:34 AM

  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.

  

Ingredients

serves 6

  

For the Grain

3 cups couscous

  3 cups warm water

  1/2–1 teaspoon salt

  6 tablespoons extra-virgin olive oil

  2–2 1/2 pounds fish fillets

  Salt and pepper

  2 onions, cut in half and sliced

  2 tablespoons extra-virgin olive oil

  5 cloves garlic

  1 teaspoon cumin

  1 tablespoon harissa (see page 464) (optional)

  4 tomatoes, peeled and chopped

  1 pound waxy new potatoes, cut in half, or quartered if large

  1 teaspoon sugar

  

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.

  The New Book of Middle Eastern Food Copyright © 2000Knopf

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