Fish with Saffron-Tomato Cous Cous

Ingredients

• 4 cups fish stock or broth
• 4 fillets mild white fish
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1/4 teaspoon red chile flakes, or more to taste
• 1 pinch saffron, dissolved in a little hot fish stock or water
• 1 1/2 cups instant cous cous
• 2 tablespoons chopped parsley
• Sliced or slivered almonds, for garnish

Directions

1. Choose a pot that will fit the fish fillets closely, then bring the fish stock to a gentle simmer. Lower the fillets into the stock and cook them until just cooked through, turning them once if needed so they cook evenly, 8-15 minutes depending on thickness. Lift the fillets out carefully onto a platter, take off the skin if there is any, and keep them warm.
2. Set a large (10-inch) skillet over medium heat and warm the olive oil until it shimmers. Stir in the tomato paste and chile flakes, mixing until everything is evenly combined. Cook for about a minute, just until the tomato paste starts to caramelize.
3. Pour in the fish stock a little at a time, stirring thoroughly so it blends smoothly with the tomato paste, then stir in the saffron. Add the cous cous to the pot and take it off the heat until the grains have cooked and soaked up enough liquid. If you are using non-instant cous cous or large Israeli cous cous, let it simmer until tender. Fold in the parsley right before serving.
4. Spoon the couscous mixture into 4 bowls, place the fish on top, and finish with toasted almonds. Serve immediately.