10oz(285g) skinless fish fillets, such as monkfish or hake
7oz(200g) raw peeled king prawns
Trapani pesto
14oz(400g) ripe plum tomatoes
1 to 4garlic cloves, crushed, to taste 1 tsp sugar
¾tspground ginger
¼cup(60ml) extra-virgin olive oil
1very good pinch Aleppo pepper, or piment d’Espelette
salt
½cup(55g) sliced almonds
1bunch basil, leaves chopped
Instructions
In a stockpot over medium heat, warm the fish stock with the wine and saffron. Put the couscous in a wide baking dish from which you can serve it and pour in 11/2 cups / 360ml of the fish stock, stirring well so that it is absorbed evenly. Let sit for about 15 minutes, stirring again once or twice, until the grain has absorbed the liquid and is tender. Stir in the olive oil and rub the couscous between your hands above the dish to aerate the grains and break up any lumps.
For the Trapani pesto, cut the tomatoes into quarters and remove the little white hard bits at the stem end. Put in a food processor with the garlic, sugar, ginger, olive oil, Aleppo pepper or piment d’Espelette, and a little salt and blend to a creamy consistency. Add the almonds and basil and blend briefly until the almonds are very coarsely chopped.
Preheat the oven to 400°F. Cover the dish of couscous with foil. About 10 minutes before serving, put the couscous in the oven to reheat. Bring the remaining fish stock to a boil, taste and adjust the seasoning, and add the orange zest. Add the fish and simmer for 5 minutes, then add the prawns and cook for 1 to 2 minutes more, until they turn pink.
Pour the pesto all over the hot couscous and arrange the fish and prawns on top. Pour some broth over each serving.