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Fish Steamed with Cous Cous

The fish is steamed on top of the cous cous in this dish so all the lovely cooking juices are soaked up making the cous cous extra tasty.

Fish Steamed with Cous Cous

Notes

Visit Jamie Oliver’s website at www.jamieoliver.com
©Jamie Oliver 2002

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» Top Wine Matches For This Recipe

Angus Hughson

Riesling, Pinot Noir and Rose are the best wines to pair with Fish Steamed with Cous Cous.

 
 

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Posted by dreema • 5y ago • Report
this is just so easy and impessive. I use marinara mix, adding the calamara half way through the cooking time. I also add a few frozen thawed peas for bulk and colour. My mixture of yoghurt, finely chopped preserved lemon chopped mint and lemon juice on top is delicious rather than creme fresh.
Posted by dreema • 5y ago • Report
This was as easy as it appeared on the show. I left a bit of water, no much, around my cous cous and steamed it with newspaper for 15 minutes.Also used prawns I had in the freezer. Delicious and looked great.