Cookthink’s been good to me lately. Cooked this recipe (with slight tweaking) and was impressed what a great, robust addition it made to our weekly fish resolution.
1 lb cod, cut into chunks
cumin
ground coriander
caraway seed
paprika
white pepper
pinch of saffron
juice and zest of one lemon
olive oil
1 package couscous
1 red bell pepper, chopped
1 onion, chopped
1 medium carrot, chopped
1 jalapeno, seeded and diced
4 cups shrimp stock (I had some in freezer)
1/2 cup tomato purée
1 15-ounce can chickpeas, rinsed and drained
1/2 cup chopped fresh cilantro
In a large bowl, combine 2 teaspoons of the cumin with the coriander, caraway, paprika, pepper, lemon juice, zest and half the olive oil. Cut the fish into 2-inch pieces and toss it with the marinade. Refrigerate for up to 1 hour.
Prepare couscous according to package directions.
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.
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.
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.
