Wild Striped Bass with Favas and Couscous
Ingredients
- Ice, for chilling
- 1 cup shucked fava beans (from about 8 ounces fava pods)
- 3 cups fish stock or shellfish stock (ask your local fish monger)
- 1 cup Israeli couscous
- Pinch saffron
- 1 small leek, dark tops and root end removed
- 3 tablespoons extra-virgin olive oil
- Four 4- to 6-ounce fillets wild striped bass, skin on and pin bones removed.
- Salt and freshly ground pepper
- 1 red heirloom tomato, 1/4-inch dice
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