Codfish With Couscous - Bsnx01a Recipe


Ingredients

1 1/2 lb atlantic cod, haddock or whiting fi, lets
1 1/2 tsp olive oil
1 lemon juice
1 1/2 tsp prepared mustard
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp celery seeds
1/4 tsp ground coriander
1/4 tsp ground ginger
1 1/4 cup water
1 tsp orange rind
1/2 tsp salt
1 cup couscous
1 can chick-peas, (16 oz) drained
3 tbsp chopped pimento


Directions

1. Choose and oven proof dish that cod will fit into snugly. 2.
Combine olive oil, lemon. mustard, cumin, paprika, salt, pepper,
celery seed, coriander and ginger, brush mixture on both sides of cod
and place in dish. Bake at 375 degrees 15 minutes. 3. Meanwhile,
bring water, orange rind and salt to a boil. Stir in couscous, cover
and set aside 5 minutes. Stir well amd mix in chick-peas and pimento.
Arrange couscous on a serving dish and top with cod, spooning,
cooking juices over the fish. Makes 4 servings.

From Newsday (Long Island Newspaper), "Cinderellas of the Sea" by
Marie Bianco p65, January 13, 1993.


Servings: 4 servings

 

 

Codfish With Couscous - Bsnx01a Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood


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Historians have traced the existance of recipes way back into distant history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

Fascinatingly, the most ancient recipe found, according to experts is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful.

During Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, main course and desserts, a very modern way of dining. Aspicius recounts how the ancient Romans used many different spices and herbs, including some familiar names such as thyme, fennel and dill.

In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the East, including spices like basil and coriander. These new culinary innovations led to a torrent in cookery books, most of which still exist in private cookery archives.

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By the arrival of the 20th century, cookery publications were increasing in popularity as a result of increased literacy, people having increased spare time and disposable income.

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