Yield: 6 servings
Measure | Ingredient |
---|---|
⅓ cup | Olive oil |
2 cups | Chopped onion |
8 \N | Garlic cloves, minced |
2 tablespoons | Tomato paste |
1½ tablespoon | Hot paprika |
6 cups | Water |
2 \N | Jalapeno chilies |
1 teaspoon | Salt |
2 pounds | Potatoes, peeled and cut lengthwise into 6 wedges |
3 \N | Carrots, peeled & halved lengthwise then crosswise |
1 large | Red pepper, cut in strips |
1 can | Garbanzo beans (chickpeas) 15 oz. can, drained |
6 \N | Fish fillets 5 oz. (sea bass halibut or other white fish |
2 cups | Couscous |
Heat oil in a large Dutch oven over med-heat. Add onion and garlic, saute 3 minutes. Mix in tomato paste, cumin and paprika; stir for 1 minute. Add water and jalapenos, bring to boil; reduce heat and simmer for 15 minutes. Add 1 tsp salt and potatoes, cover and simmer for 10 minutes. Add carrots, red pepper, and garbanzo beans; cover and simmer for 5 minutes. Add fish, cover and simmer until all vegetables are tender and fish is cooked through, about 7 minutes.
Season with salt & pepper. Using sloted spoon, transfer fish, vegetables and garbanzo beans to a large shallow bowl; reserve liquid, discard the jalapenos. Cover bowl with foil.
Place couscous in another bowl. Pour 2½ cups boiling fish cooking liquid over, cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork, season to taste with salt & pepper.
Spoon couscous around fish & vegetable in bowl. Use remaining cooking liquid as sauce. Serve with harissa or the hot pepper paste posted in the recipe for Ground Lamb Kebabs.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95