Couscous with mussels and cod

Name: couscous with mussels and cod
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g couscous; 325 ml boiling water; 1 onion; 2 fennel bulb; 2 kg fresh mussels; 6 el olive oil garlic / chili pepper; 15 g fresh basil; 690 g passata di pomodoro; 250 g fresh cod fillet

Spicy couscous with cod and mussels.

Ingredients

Kitchen Stuff

1 mussel or soup pan

Directions

Put the couscous in a large bowl, pour boiling water over it and stir. Let stand for 10 minutes.
Meanwhile, cut the onion.
Cut the stems and a small piece of the underside of the fennel tubers. Keep it green. Halve the fennel tubers and cut into wafer-thin slices.
Remove the mussels that are broken or remain open when you tap them. Rinse the mussels in cold water and remove the ones that are now open.
Heat the oil in a mussel or soup pot and fry the onion for 2 minutes.
Add the mussels and cook them on high heat with the lid on the pan in approx. 6 min. Until done. Shake the pan regularly.
Take the mussels out of the pan with a slotted spoon and keep separate.
Slice the leaves of basil fine. Put the passata, fennel and half of the basil in the pan and spoon over.
Place the cod fillets on top, sprinkle with salt and pepper and simmer with the lid on the pan for 8 minutes.
In the meantime, stir up the couscous with a fork and mix with the oil, basil, pepper and salt.
Remove the cod from the pan and scoop half of the mussels through the sauce.
Spoon the sauce over the couscous, break the cod in pieces and spread with the rest of the mussels and the fennel green over it.