Moroccan Fish With Tomatoes, Garbanzos and Couscous

In keeping with the tradition of Moroccan cuisine, this dish is fragrant and super healthy. Use any dense fish you prefer - as long as it is wild. I've prepared this recipe with tilapia, cod and now salmon with great results. 

1 T olive oil

1/2 c slivered onion

1 fennel bulb, cut in  half lengthwise, core removed and sliced thin

1 can {14.5 oz) crushed or diced tomatoes

1 can {14.5 oz} garbanzo beans, drained and rinsed

1 T minced preserved lemon {*}

1/3 c pitted oil-cured olives, cut in halves

1+ 1/2 t cumin

1/2 t turmeric

1/2 t paprika

1/2 t each salt and pepper

1 pound boned, skinless wild fish fillets {tilapia, cod, salmon}cut into 2" cubes

1+1/2 c couscous

3 T chopped fresh Italian parsley

Pour olive oil in a wide saute or fry pan (12") and heat over medium high heat. Add the onion and fennel and, stirring often, cook until limp, about 8 minutes.

Quickly stir in tomatoes, garbanzos, olives and seasonings. Bring to a simmer and immediately lay the fish on top and cover, reducing heat to a low simmer. Cook until fish is done in the center - 5 to 10 minutes, depending on the type and thickness of the fillets. 

Meanwhile, in a 2 -3 quart pot bring 2 cups of water to a boil.  Stir in couscous, cover pan and remove from heat. Let stand until water is absorbed and couscous is tender, about 5 minutes.

Fluff the couscous and divide among 4 plates. Spoon fish and vegetables over couscous. Finish with a sprinkle of parsley.

{*} Preserved lemons are found in gourmet and Middle Eastern markets. There is no substitute but if you don't have access, use grated zest and juice from 1/2 of a small lemon plus a pinch or 2 of salt. 

Serves 4.

Source:  Adapted from Sunset magazine.