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Smoked Haddock and Couscous Stuffed Peppers
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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8 oz. smoked haddock, skinned
2 Tbsp. milk
4 red, yellow, or green bell pepper, halved and seeded
8 oz. couscous
1 tsp. olive oil
2 red onion, diced
2 small zucchini, diced
2 tomatoes, diced
1 Tbsp. fresh basil, chopped
salt and pepper, to taste
What to do:
1. Preheat oven to 400°F.
2. Place smoked haddock in a shallow dish and add milk. Cover and bake in the oven for 10 min. Drain and break into bite sized pieces.
3. Brush peppers very lightly with oil and roast for 10-15 min, until softened.
4. Cook couscous according to pkg. instructions.
5. Heat 1 tsp. of oil and cook onions until soft. Add zucchini and cook for another 3 min. Add tomatoes and stir.
6. Add the vegetables and fish to the couscous, season with salt and pepper. Add basil leaves and pile entire mixture into the roasted peppers. Serve immediately.


Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Wine pairings:
Chardonnay
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