Moroccan Fish Stew RecipePrep: 15 min Cook: 50 min Servings: 6by John Spottiswood300 recipes>
We often serve a hearty fish soup or stew on Christmas Eve, prior to our traditional roast for Christmas Dinner. Normally, it's Cioppino or Clam Chowder, but this year I decided to try something different. This stew had big time flavor, and was roundly regarded as being as good as or better than our Cioppino. If you've never had a North African Fish Stew or this Moroccan version, you're in for a real treat. I made two pots of this, one with the jalapenos and one without for the kids. If you can tolerate the heat of the jalapenos, I would highly recommend adding them.
- 8 teaspoons ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon ground caraway seed (optional)
- 2 teaspoon paprika
- 1 teaspoon ground white pepper
- 2 lemon, juiced and zested
- 3 tablespoons olive oil
- 1 pound tilapia (or other white fish like cod or halibut)
- 1 pound salmon
- 2 cups whole wheat couscous (or regular cous cous)
- 4 cups water (for the couscous)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 onions, chopped
- 2 medium carrots, chopped
- 2 jalapenos, seeded and diced
- 8 cups fish stock or water (we used japanese Dashi granules to make the fish stock)
- 1/2 cup dry white wine (optional)
- 1/2 cup dry red wine (optional)
- 1 1/2 cups tomato purée or diced tomatoes
- 2 15-ounce cans chickpeas, rinsed and drained
- 1 cup chopped fresh cilantro
- In a large bowl, combine 4 teaspoons of the cumin with the coriander, caraway, paprika, pepper, lemon juice, zest and half the olive oil. Cut the fish into 1 to 2-inch pieces and toss it with the marinade. Refrigerate for up to 1 hour if you have time.
- Meanwhile, in a saucepan, bring 4 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.
- Chop the bell pepper, onion, carrot and jalapeno. Heat the remaining 1 1/2 tablespoons of olive oil in a large pot over medium heat. When it's hot and shimmering, stir in all of the vegetables, the remaining 4 teaspoons of cumin and a sprinkling of salt and pepper. Cook, stirring often, until the vegetables are soft, 5-7 minutes.
- Add the stock, wine, tomato purÃ©e 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.
- 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.
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