Saffron Sea Bass Stew
5
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Jam packed with potatoes, vegetables and beans and served with almond-raisin couscous, this Moroccan fish stew will keep you satisfied for hours.
Ingredients
Olive oil
1 tbsp(s)
Onion
1 large, cut into 1/2-inch wedges
Celery
½ cup(s), sliced
Canned crushed tomatoes
16 oz
Uncooked red potato
4 medium, cut into quarters
Carrots
2 medium, peeled and cut into 2-inch pieces
Uncooked branzino (sea bass) fillet
1 pound(s), cut into 1 1/2-inch pieces
Zucchini
2 medium, cut into 8 pieces each
Canned undrained chickpeas
15½ oz, drained and rinsed
Home-prepared fish stock
1 cup(s), store-bought fish stock or water
White wine
½ fl oz
Saffron
½ tsp(s)
Table salt
1 tsp(s)
Cayenne pepper
¼ tsp(s)
Cinnamon sticks
⅓ average
Uncooked couscous
1 cup(s)
Sliced almonds
2 tbsp(s)
Golden seedless raisins
3 tbsp(s)
Instructions
1
Heat oil in a large nonstick pot over medium-high heat; sauté onion and celery until they start to brown, about 3 to 4 minutes. Add tomatoes and bring to a simmer; add potatoes and carrots and cook, covered, for 10 minutes.
2
Uncover pot and add fish, zucchini, chickpeas, fish stock or water, wine, saffron, salt, pepper and cinnamon stick; reduce heat to medium-low and simmer until fish is cooked through, about 8 to 10 minutes.
3
Meanwhile, prepare couscous according to package directions. Stir in almonds and raisins and serve with fish mixture; serve stew over couscous. Yields about 1 1/4 cups of stew and 1/3 cup of couscous per serving.
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