Sweet potatoes, red bell pepper, and chickpeas blend with strips of sea bass in a highly seasoned tomato broth. This satisfying mélange is ladled over a mound of steaming couscous to make a complete meal in one dish.

Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In 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.

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  • Meanwhile, 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.

  • Stir 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.

  • Fish Alternatives: Skinless red snapper, black cod, and tilefish fillets would all be good with this couscous.

  • Wine 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.

Source

Quick From Scratch Fish & Shellfish

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