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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A savory African fish stew served over couscous. Ingredients:
2 tablespoons extra virgin olive oil |
2 garlic cloves |
2 dried hot red chiles |
1 large onion, peeled and quartered |
2 carrots, chopped |
2 celery ribs, chopped |
2 medium potatoes, peeled and cut into chunks |
2 bay leaves |
1 tablespoon ground cumin |
2 tomatoes, cored and chopped |
1 teaspoon saffron thread |
salt and pepper, to taste |
1 tablespoon paprika |
cayenne, to taste |
3 lbs of a firm fish fillets, like red snapper or 3 lbs grouper, cut into chunks |
2 medium zucchini, cut into chunks |
4 cups cooked couscous |
parsley, for garnish |
Directions:
1. In a large saucepan over medium heat, combine the oil, garlic and chiles.
2. Cook stirring occasionally until fragrant, about 15 seconds.
3. Add the onion and stir occasionally cooking until translucent, about 5 minutes.
4. Add the carrots, celery, potatoes, bay leaves and cumin and stir.
5. Add one quart of water(or fish stock), and bring to a boil, then lower heat to a steady simmer.
6. Stir in the tomatoes and saffron and raise heat slightly.
7. Cook uncovered until the tomatoes break down, about 10 minutes.
8. Add salt and pepper along with the paprika and cayenne, and taste and adjust seasonings.
9. Cover and cook until the vegetables are just about tender.
10. Add the fish and the zucchini. Simmer the fish for about 15 minutes or until cooked through.
11. Serve the stew over your couscous and garnish with the parsley.
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