Saturday, January 5, 2013

Moroccan Fish With Tomatoes, Garbanzos and Couscous

Moroccan Fish Garbanzos Tomatoes 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.

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Source:  Adapted from Sunset magazine.

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