Cous-cous con albóndigas de bacalao

Couscous with cod balls

couscous with cod balls

 

couscous with cod balls

 

 

La última vez que viajé en avión, mi compañera de viaje fue Nina, de Túnez, ya jubilada iba con su hija a conocer Barcelona por primera vez. Nos pasamos el vuelo conversando de sus hijos y acabamos hablando de cocina, por supuesto. Me dijo que su plato favorito era el cous-cous con albóndigas de pescado. Tomé nota de los ingredientes en mi libretita y, por fín, lo he preparado. Tenía que hacer dos raciones pero he preparado tanto que podrían comer cuatro. Es un plato muy completo ya que está compuesto por cereales, legumbres, hortalizas y pescado.

Last time I flew, my traveling companion was Nina, from Tunisia, retired and went with her ​​daughter to visit Barcelona for the first time. We spent the flight talking about her children and we finished talking about cooking, of course. She said her favorite dish was the couscous with fish balls. I took note of the ingredients in my notebook and finally I have prepared. I should cook for two but today it could eat four. It is a very full dish as it is composed of cereals, legumes, vegetables and fish.

 

 

La receta

Ingredientes: (Para cuatro personas)

    400 gr de filetes de bacalao fresco sin espinas
    400 gr de calabaza (sin la piel)
    1 cebolla grande
    1 cebolla pequeña
    1 pimiento rojo
    1 calabacín
    2 dientes de ajo
    1 ramito de perejíl
    1 taza de cous-cous bio
    3 tomates
    1 taza de garbanzos cocidos
    Aceite de oliva virgen extra
    Aceite de girasol o colza para freír las albóndigas
    1 pastilla de caldo concentrado de pescado
    1 cucharadita de café de caldo concentrado vegetal bio
    Sal y pimienta negra recién molida
    1 cucharadita pimentón picante
    1 cucharadita de cúrcuma
    2 cucharaditas de comino en polvo
    1 cucharada sopera de harina para rebozar

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    400 g of fresh cod fillets without bones
    400 gr pumpkin (without skin)
    1 large onion
    1 small onion
    1 red pepper
    1 zucchini
    2 cloves of garlic
    1 sprig of parsley
    1 cup couscous bio
    3 tomatoes
    1 cup cooked chickpeas
    Extra virgin olive oil
    Canola or sunflower oil
    1 tablet of fish broth concentrate
    1 teaspoon of vegetable bouillon bio
    Salt and freshly ground black pepper
    1 teaspoon cayenne pepper
    1 teaspoon of turmeric
    2 teaspoons ground cumin
    1 tablespoon of flour for coating
     
     
     

Directions:

  1. Start preparing the meatballs: Cut very fine fresh cod fillets until it is almost like a paste. Peel and chop an onion as thin as possible. Crush a garlic. Finely chop a sprig of parsley. In a deep bowl mix the fish, onion, garlic and parsley. Season and add a teaspoon of cumin. Mix well to obtain the paste meatballs.
  2. Form balls and coat in flour. In a skillet, add vegetable oil and when hot fry the meatballs until lightly golden. It will finish cooking in the broth.
  3. Heat the water in a pan, when it starts boiling add the bouillon and after a minute add the fish balls. Reduce heat. Cook the meatballs in the broth for 5 minutes and turn off. Add the cooked chickpeas, leave the saucepan off the heat and keep covered.
  4. It is time to start preparing the vegetables: In a deep skillet or wok, pour a splash of extra virgin olive oil. Saute the onion cut into large strips. When it starts to turn golden, add the zucchini cut into strips not very large. Mix. Add tomatoes washed and cut into 4 pieces. Add salt, cumin, cayenne pepper and turmeric. Let simmer until tomatoes are almost sauce and the skin could be removed without difficulty.
  5. In another pan, add a little olive oil and fry the pumpkin and red pepper cut into chunks. Add a pinch of salt. When squash begins to brown add the chopped clove of garlic.
  6. Ending by cooking the couscous: Heat the broth and fish balls. Put a cup of semolina or couscous on a large bowl. Add twice volume of broth with semolina. Cover the bowl and let the entire broth soak semolina (about ten minutes).
  7. Serve couscous with vegetables, some garbanzos and meatballs. Add broth and eat hot.

 

 

 

 
 

 

Tricks:

Instead of cod you can use any other white fish like hake or whiting. Use the one you prefer or the best price one. You can also change or add other vegetables, however, squash and peppers are indispensable to this dish. For example, you can also put eggplant and leeks. There are “tajine spices” containing a perfect and very aromatic combination of spices. If you’ve never used, do not put too much the first time until you figure out what the point of flavor you prefer.


 

 

Related Posts Plugin for WordPress, Blogger...
Print Friendly
Deja tu comentario - Leave a comment