Moroccan Fish Stew

       

Moroccan Fish Stew

serves 4

Looks can be deceiving with this one-it tastes like heaven!!

Ingredients

 3 cups water
 1 1/2 cups dry couscous
 2 tablespoons olive oil
 1 small white onion, chopped
 1 green bell pepper, chopped
 2 cloves garlic, minced
 1 cup marinated artichoke hearts, liquid reserved
 2 teaspoons capers, liquid reserved
 12 small green olives(can use stuffed)
 12 small black olives
 1/4 cup pimentos, drained
 1 (14.5 ounce) can chopped stewed tomatoes, drained
 2 tablespoons white wine (optional)
 1 tablespoon lemon juice
 1 cup water
 2 teaspoons sumac powder
 1 1/2 teaspoons crushed red pepper flakes
 1 teaspoon dried basil
 1 teaspoon cumin
 1 teaspoon minced fresh ginger root
 ground black pepper to taste
 1 pound tilapia fillets, cut into chunks

Directions

 In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes. Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, pimentos and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper. Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.







Photo by Nasseh.