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Pea and Pearl Couscous Bouillabaisse with Shrimp and Seared Halibut
Craving something warm and comforting this week? Transport your kitchen to Marseille with our pea and toasted pearl couscous bouillabaisse with chunks of seared buttery halibut and plump juicy shrimp.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Course Dinner, Main Course
Cuisine French
Servings 6
Calories 605 kcal

Equipment

Ingredients
  

Halibut

  • 4 fillets halibut
  • 1 tbsp grapeseed oil
  • 2 tbsp unsalted butter
  • 2 tsp salt 1/2 tsp each
  • ground pepper

Shrimp

  • 15 shrimp or prawns
  • salt
  • ground pepper

Fish Fumet (Stock)

  • 1 carrot diced
  • 1 celery stalk diced
  • 1/2 white onion diced
  • 1 lemon 1/2 slice for fumet and 1/2 for garnish
  • 1 tbsp extra-virgin olive oil
  • 2 red snapper bones and heads
  • 5 cups cold water
  • 2 tsp salt

Bouquet Garni (2 Sets)

  • 4 bay leaves
  • 4 sprigs rosemary
  • 2 handfuls flatleaf parsley leaves
  • 12 sprigs thyme
  • 10 peppercorns

Bouillabaisse

  • 1 carrot diced
  • 1 celery stalk diced
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 1/2 fennel bulb diced
  • 2 medium tomatoes chopped
  • 1/2 cup turmeric or ordinary Israeli pearl couscous cooked in 1 1/4 cup cold water
  • 1/2 cup frozen peas
  • 1 cup white wine
  • 1 tbsp saffron threads
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp grapeseed oil
  • 4 tbsp unsalted butter 0.5 to 1 tbsp per serving
  • 1/4 cup chives
  • 1/4 cup flatleaf parsley finely chopped
  • 1 1/2 tsp salt 1 tsp for vegetables and 1/2 tsp for couscous
  • ground pepper

Instructions
 

1. Cut Vegetables and Prepare Bouquet Garni
  • Dice carrots, white onion, celery, and fennel. Finely chop flatleaf parsley and chives. Mince garlic and slice lemons. Set aside.
  • For two sets of bouquet garni, cut the cheesecloth into large squares (large enough to hold all the herbs) or two long rectangles.
  • Tie up the cheesecloth into a bouquet and fasten it with a strand of twine or string. Set aside.
2. Clean and Debone Fish
  • Take two whole red snapper fish. Clean and remove the scales.
  • Chop off the heads of each fish. Cut out meaty parts such as cheeks and filets. Alternatively, you may purchase fish bones for this recipe.
3. Prepare the Fish Fumet
  • Place a medium pot on the stovetop at medium heat. Pour olive oil into the pot. Allow it to heat.
  • When the oil is hot, add carrots, white onion, and celery. Sauté for 5 minutes or until onions are translucent. Add red snapper bones and heads, sliced lemons, salt, ground pepper, and bouquet garni.
  • Cover with cold water. Simmer uncovered for 1 hour. Strain through a fine sieve and set aside.
4. Cook the Vegetables for the Bouillabaisse
  • Place a large pot on the stovetop at medium heat. Pour olive oil into the pot and allow it to heat.
  • Add carrot, celery, white onion, and fennel. Sauté for 5 minutes. Season with salt and ground pepper. Allow vegetables for 3 to 5 minutes.
5. Add Remaining Ingredients and Blend Bouillabaisse Together
  • Add chopped tomatoes and white wine into the pot.
  • Raise the heat on the stovetop to medium-high. Simmer for 5 to 7 minutes or until the wine reduces by half the amount.
  • Add saffron threads, bouquet garni, and fish fumet. Stir. Simmer uncovered for 20 minutes.
  • Remove the bouquet garni and use a hand blender (or a large blender) to blend well until smooth and velvety.
  • Lower heat on the stovetop to low heat. Stir in cold unsalted butter.
6. Prepare the Couscous
  • Place a small pot on the stovetop at medium-high heat. Add grapeseed oil and allow it to heat.
  • Add pearl couscous and toast lightly for 2-3 minutes or until lightly browned. Add cold water and salt.
  • Bring couscous to boil, cover, and reduce the heat on the stovetop to low heat.
  • Cook for 8-10 minutes.
7. Sear the Halibut
  • Season halibut with salt and pepper. Ensure the halibut filets are at room temperature before adding them to the pan.
  • Place a non-stick pan on the stovetop at medium-high heat. Add grapeseed oil.
  • When the oil is hot, add the halibut filets. Cook for 3-4 minutes on one side. Flip the halibut filets, add butter, and baste them in the pan by spooning the butter over each filet. Cook for an additional 2-3 minutes on the other side. Halibut fillets flake easily once cooked.
8. Cook the Shrimp or Prawns
  • Season shrimp or prawns with salt and ground pepper.
  • Add them to the bouillabaisse. Cook for 2 minutes.
9. Finish the Bouillabaisse
  • Add cooked pearl couscous and frozen peas to the pot of bouillabaisse.
  • Raise the heat on the stovetop to medium heat. Cook for 1 minute or until the peas and shrimp are cooked.
  • Stir in chives and flatleaf parsley. Remove from heat.
Let’s Plate
  • Toast slices of bread.
  • Spoon bouillabaisse into bowls.
  • Top with halibut fillets or chunks of the halibut fillets, squeeze lemon over the fish and serve with toasted slices of bread.

Video

Nutrition

Calories: 605kcalCarbohydrates: 24gProtein: 58gFat: 27gSaturated Fat: 10gTrans Fat: 1gCholesterol: 201mgSodium: 1705mgPotassium: 1634mgFiber: 4gSugar: 4gVitamin A: 4899IUVitamin C: 36mgCalcium: 112mgIron: 2mg
Keyword approachable, authentic, Comforting, Delicious, Rich
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