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Add a photoWe 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.
Ingredientes
- 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
Direcciones
- 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 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 994g | |
| Recipe makes 6 servings | |
| Calories 825 | |
| Calories from Fat 211 | 26% |
| Total Fat 23.75g | 30% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1614mg | 67% |
| Potassium 1465mg | 42% |
| Total Carbs 90.99g | 24% |
| Dietary Fiber 12.5g | 42% |
| Sugars 4.46g | 3% |
| Protein 54.11g | 87% |
Evaluaciones
31 de Diciembre de 2012
This was a great alternative to our traditional Cioppino. If you like fish stews like Cioppino, you should really give this a try. It bursts with flavor and was just as delicious the next day.Yo he cocinado/probado esta receta
Comentarios
02 de Enero de 2013I am sure it was very hearty and tasty.Sounds interesting but don't it's for me-well I'd try it if you made it but would not do this myself.
pam- 01 de Enero de 2013Question: Could this dish actually be frozen and saved in the freezer for another time?
