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Spicy African Fish Stew
Adapted from Jamie Taerbaum and Dru Melton, "The Soupbox Cookbook" (Race Point Publishing)
Yield: 8 servings
Cook Time: 40 minutes
2 tablespoons extra-virgin olive oil
1 medium onion, chopped into ½-inch pieces
1 large green bell pepper--halved, seeded and chopped into ½-inch pieces
3 garlic cloves, finely chopped
2 tablespoons tomato paste
½ teaspoon ground cumin
½ teaspoon ground turmeric
1½ teaspoons kosher salt, divided
2 teaspoons harissa paste
One 14.5-ounce can diced tomatoes
4 cups fish stock
1 medium Yukon Gold potato, peeled and diced
½ cup finely chopped dried apricots
Pinch of saffron threads, crumbled
1 pound fish fillets, such as perch, catfish or walleye pike, any small bones removed, flesh cut into 1-inch pieces
½ teaspoon freshly ground black pepper
1. In a large stockpot set over medium heat, add the olive oil and heat for 1 minute. Add the onion and green pepper and cook, stirring often, until soft, 5 to 7 minutes.
2. Stir in the garlic, tomato paste, cumin, turmeric and ½ teaspoon salt, then add the harissa paste, stirring constantly, for 2 minutes. Add the tomatoes and fish stock and bring to a simmer. Add the potato, apricots and saffron and stir to combine. Cover, reduce the heat to low and cook until the potato is tender, about 20 minutes.
3. Add the fish and cook uncovered until the fish is just cooked through, about 5 minutes. Season with the remaining 1 teaspoon salt and the pepper and serve. Calories per Serving: 190; Sodium: 638mg; Total Carbohydrate: 16g; Fiber: 2g; Fat: 9g