Cod with Israeli Couscous, Hawaij and Zhoug
Boston star Ana Sortun of Oleana uses Turkish and Eastern Mediterranean spices to produce food described by The New York Times as ‘rustic-traditional and deeply inventive’. She insists that traditional spice blends can make our food rich,exciting, satisfying, comforting and provocative without the need for butter or cream.
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp finely chopped garlic
- 4 cups canned, chopped tomatoes
- 1 heaped tbsp hawaij
- 1 cup water
- salt and pepper
- 20 brussel sprouts, trimmed and blanched in boiling water for five minutes
- 1 cup diced butternut squash
- 1 cup Israeli style couscous, boiled until tender like pasta
- 700g of boneless, skinless cod fillet, taken from the end that is closest to the head
- zhoug to serve
Method
- In a large saucepan, heat the oil and butter until the butter begins to brown. Add garlic and stir to coat.
- Add tomatoes, hawaij, water and simmer gently for about 20 minutes.
- Season with salt and pepper to taste.
- Chop brussel sprouts and mix with butternut squash. Toss with a little extra virgin olive oil, the Israeli couscous and season with salt and pepper to taste.
- Stir into tomato sauce and add the water. Dish into casseroles.
- Pre-heat oven to 220°C.
- Cut cod into 175g portions and season both sides with salt and pepper.
- Place in centre of casserole dish and bake until bubbly and cod is just cooked through.
- About 20 minutes, depending on the thickness.
- Serve with zhoug.
Notes & Tips
