North African Fish Stew
serves 2-4
This is a stew full of spice and flavor but not heavy. Pick your favorite white fish, toss together some spices and chickpeas, and you have an easy one-pot meal that can also be served over a grain or with bread.
4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground caraway seed
1 teaspoon sweet paprika
1/2 teaspoon ground white pepper
1 lemon, juiced and zested
2 tablespoons olive oil
1 pound white fish (like cod or halibut)
1 cup couscous
2 cups water (for the couscous)
1 red bell pepper, chopped
1 onion, chopped
1 medium carrot, chopped
1 jalapeno, seeded and diced
4 cups fish stock or water (for the stew)
1/2 cup tomato purée
1 15-ounce can chickpeas, rinsed and drained
1/2 cup chopped fresh cilantro
prep: 20 minutes
total: 1 hour 15 minutes
grater (or zester)
2 large bowls
small saucepan
large pot
colander
ladle
2. Meanwhile, in a small saucepan, bring 2 cups of water to a boil. Put the couscous in a large heatproof bowl. When the water boils, pour it over the couscous and cover the bowl tightly with plastic wrap. Let the couscous sit at least 10 minutes.
3. Prep the bell pepper, onion, carrot and jalapeno. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. When it's hot and shimmering, stir in all of the vegetables, the remaining 2 teaspoons of cumin and a sprinkling of salt and pepper. Cook, stirring often, until the vegetables are soft, 5-7 minutes.
4. Add the stock, tomato purée and chickpeas, and season with another sprinkling of salt and pepper. Bring the stew to a boil, then reduce the heat and simmer gently for 15 minutes.
5. Add the fish and simmer the stew unti the fish is just cooked through, another 10-15 minutes. Stir in the cilantro and season to taste with salt and pepper. Fluff the couscous with a fork. To serve, add some couscous to each bowl and top with the stew.
