YIELD: 28, 4-OZ. SERVINGS 2 cups water 2 Tbsps. butter 2 cups couscous 4 Tbsps. olive oil 1 Tbsp. Hungarian paprika 2 tsps. ground cumin 2 tsps. tumeric 1 tsp. ground black pepper 8 cups fish stock or water 10 sprigs parsley tied with string 10 sprigs fresh cilantro tied with string ½ lb. tomatoes, quarterd 4 carrots, peeled, sliced ½ cup turnip wedges 3 zucchini, cubed 2 red bell peppers, chopped 2 Tbsps. garlic, minced 3 lbs. whitefish 1 lb. fresh mussels debearded, scrubbed 1 lb. tail ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.