Moroccan · Couscous
Fish Couscous with Caramelised Onions
Along the Atlantic coast around Safi and Essaouira, couscous is just as often built around fish as meat, with firm white fillets steamed over a light broth and crowned with soft, sweet caramelised onions rather than a heavy tomato sauce.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g couscous
- 700 g firm white fish fillets (hake, grouper or bream)
- 3 onions, sliced
- 2 tsp ras el hanout, 1 tsp ground ginger
- Pinch of saffron, bloomed
- 4 tbsp olive oil and a knob of butter
- Small bunch coriander, chopped, salt and pepper
Method
- 1
Caramelise the onions
Warm the oil and butter in a wide pan, add the sliced onions with a pinch of salt, and cook low and slow, stirring occasionally, for 30–35 minutes until deeply golden and jammy.
- 2
Season the fish
Rub the fish fillets with ras el hanout, ginger, saffron water and salt and rest while the onions cook.
- 3
Moisten and steam the couscous
Sprinkle the couscous with salted water and oil, rake with a fork, and steam it over simmering, lightly salted fish stock or water for 15 minutes, then rake and repeat twice more until fluffy.
- 4
Cook the fish
Pan-fry or gently poach the seasoned fish fillets in a little of the onion pan's oil until just cooked through, about 5–6 minutes.
- 5
Assemble
Mound the couscous on a platter, lay the fish over the top, and pile the caramelised onions over the fish.
- 6
Serve
Scatter with coriander and serve with a little broth or extra oil drizzled over.
Chef's tips
- Take real time over the onions; they should be sweet and jammy, not just softened, to carry the whole dish.
- Choose a firm-fleshed fish that will hold together when pan-fried or poached rather than flaking apart.
- A dash of the onion-cooking oil brushed over the finished couscous adds extra flavour without needing more broth.
Frequently asked questions
What fish is traditional for this dish?
Firm white fish such as hake, grouper or sea bream are common along the Atlantic coast, chosen because they hold together well after cooking.
Can I use a tomato sauce instead of onions?
Yes, some coastal versions use a light tomato and pepper sauce instead, but the caramelised onion topping is the more traditional, gentler style.