Couscous au Poisson
Thiéré au poisson (tee-EH-reh oh pwah-SOHN)
Fish Couscous
Fluffy steamed couscous served with a fragrant tomato-based fish stew loaded with vegetables and spiced with cumin and coriander. This coastal Mauritanian specialty celebrates the Atlantic bounty.
Instructions
-
1
Prepare the vegetable broth by sauteing onion in oil, adding tomato paste, spices, and water. Bring to a boil.
-
2
Add carrots, turnips, and eggplant to the broth. Simmer for 20 minutes until partially tender.
-
3
Meanwhile, steam couscous in the top of a couscoussier, fluffing and re-steaming twice for maximum lightness.
-
4
Add cabbage and whole scotch bonnet to the broth, then gently lay fish fillets on top. Cover and cook 15 minutes.
-
5
Carefully remove fish to avoid breaking. Taste broth and adjust seasoning with salt and cumin.
-
6
Mound couscous on a large platter, arrange fish and vegetables on top, and ladle broth over everything.
Did You Know?
Nouakchott fishermen traditionally receive a portion of couscous au poisson from families as payment for the freshest catch.
The Story Behind Couscous au Poisson
Couscous au poisson represents the meeting of Mauritania's Saharan interior and Atlantic coastline. While couscous arrived with Berber and Arab culinary traditions, the fish component reflects the abundant marine resources of Mauritania's coast, one of the richest fishing grounds in the world. This dish became the defining meal of coastal cities like Nouakchott and Nouadhibou, where it is served as the main Friday lunch.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!