Ingredients
- 2 tablespoons extra virgin olive oil
1 large onion, halved and sliced
2 leeks, white and light green parts only, sliced (optional)
6 garlic cloves, minced
2 teaspoons cumin seeds, ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 28-ounce can chopped tomatoes, with liquid
2 tablespoons tomato paste dissolved in 1/2 cup water
1/4 to 1/2 teaspoon cayenne, to taste
2 tablespoons harissa, plus additional for serving
3 quarts fish stock, chicken stock, or water
3/4 pound carrots, cut in thick slices (fat ends first cut in half lengthwise)
1/2 pound turnips, peeled and cut in wedges or large dice
1 can chickpeas, drained and rinsed
1 cup chopped flat-leaf parsley or cilantro, or 1/2 cup of each
2 2/3 cups couscous, preferably whole wheat couscous
2 pounds fish fillets (such as snapper, halibut, grouper, cod or monkfish) cut into 2-inch pieces
Description
Text Stolen From NY Times: This Spicy Fish Stew Served Over Couscous Is Easy To Make — Don’t Let The Long List Of Ingredients Deter You — And Great For A Dinner Party. You Can Use A Sturdy White-fleshed Fish Like Monkfish Or Grouper, Or A Flakier Fi
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