Sea Bass Couscous Fish Stew Recipes Sea Bass Tomatoes Chickpeas Recipes Fish Tomato Broth Recipes

Ingredients

2 tbsp. Cooking oil

1 onion

1 red bell pepper

1 tsp. paprika

1 tsp. ground coriander

1/4 tsp. cayenne

1/2 tsp. ground ginger

1/4 tsp. cinnamon

1/2 tsp. fresh-ground black pepper

2 1/4 tsp. salt

1 qt. canned low-sodium chicken broth or homemade stock

1 c. canned crushed tomatoes in thick puree

3/4 lb. sweet potatoes

2 c. water

1 c. couscous

2 c. drained canned chickpeas

1 lb. sea-bass fillets

Preparation

Step 1In a large pot, heat the oil over moderately low heat. Add the onion and bell pepper and cook, stirring occasionally, until starting to soften, about 4 minutes. Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of the salt. Add the broth, tomatoes, and sweet potatoes. Simmer until the potatoes are almost tender, about 15 minutes.Step 2Meanwhile, in a medium saucepan, bring the water and 3/4 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let sit for 5 minutes.Step 3Stir the chickpeas, fish, and the remaining 1/2 teaspoon salt into the sweet-potato mixture. Simmer until the fish is just done, about 4 minutes. Serve the fish and vegetables over the couscous. Ladle the liquid over the top.Step 4Fish Alternatives: Skinless red snapper, black cod and tilefish fillets would all be good with this couscous.Step 5Wine Recommendation: The earthy but exotic flavors here invite a cold bottle of rosé. Look for one from Provence in southern France, or, if you like a bit of sweetness, try a white zinfandel from California.