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Couscous with mussels and cod
Spicy couscous with cod and mussels.
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Ingredients
Directions
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Put the couscous in a large bowl, pour boiling water over it and stir. Let stand for 10 minutes.
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Meanwhile, cut the onion.
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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.
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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.
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Heat the oil in a mussel or soup pot and fry the onion for 2 minutes.
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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.
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Take the mussels out of the pan with a slotted spoon and keep separate.
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Slice the leaves of basil fine. Put the passata, fennel and half of the basil in the pan and spoon over.
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Place the cod fillets on top, sprinkle with salt and pepper and simmer with the lid on the pan for 8 minutes.
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In the meantime, stir up the couscous with a fork and mix with the oil, basil, pepper and salt.
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Remove the cod from the pan and scoop half of the mussels through the sauce.
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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.
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Nutrition
725Calories
Sodium0% DV1.000mg
Fat31% DV20g
Protein102% DV51g
Carbs27% DV80g
Fiber44% DV11g
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