Tomato Poached Fish

Ingrédients

• 1/2 cup olive oil
• 4 garlic cloves (thinly sliced)
• 1 large shallot (thinly sliced into rings)
• 1/2 teaspoon red pepper flakes (or Aleppo pepper, optional)
• 1 pound cherry tomatoes (halved)
• Salt and pepper (to taste)
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons fish sauce
• 1 1/4 pounds cod (cut into 4 equal pieces (salmon, flounder, tilapia and halibut also work))
• 1/2 cup cilantro leaves
• 2 limes (halved)
• 2 cups israeli couscous
• 2 Tablespoons olive oil
• 2 1/4 cups chicken broth

Préparation

1. 1

   Heat ⅓ cup olive oil in a large skillet over medium-high heat. Add 4 garlic cloves and 1 large shallot and cook, stirring occasionally until they become golden, 10-12 minutes. Add 1/2 teaspoon red pepper flakes and cook for a few seconds. Remove the oil to a small bowl.

2. 2

   Meanwhile, heat 2 Tablespoons olive oil in a medium saucepan over medium-high heat. Add the 2 cups israeli couscous and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the 1 ½ cups chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Set aside until ready to serve.

3. 3

   Using the same skillet that you made the shallot oil in, add 1 TBSP of the reserved shallot oil and the 1 pound cherry tomatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.

4. 4

   Add 1 ½ teaspoons fish sauce and 1 ½ cups chicken broth. Cook 3 - 5 minutes, until the sauce thickens slightly. Season with salt and pepper.

5. 5

   Season the 1 ¼ pounds cod with salt and pepper and place the pieces in the sauce. Cover the skillet, reduce heat to medium-low, and cook until the fish is opaque and just cooked through, about 6 minutes, flipping halfway through. Note: Thinner pieces of fish like tilapia or flounder will take less time.

6. 6

   To serve, divide couscous between four bowls. Place a piece of fish on each and spoon over the tomato broth mixture. Sprinkle on the crispy shallots and garlic and drizzle with the chile oil. Squeeze half a lime over each bowl and sprinkle with cilantro. Enjoy!