Saffron Sea Bass Stew
1 large, cut into 1/2-inch wedges
½ cup(s), sliced
canned crushed tomatoes
uncooked red potato(es)
4 medium, cut into quarters
2 medium, peeled and cut into 2-inch pieces
uncooked branzino (sea bass) fillet(s)
1 pound(s), cut into 1 1/2-inch pieces
2 medium, cut into 8 pieces each
chickpeas (15 oz)
15½ oz, drained and rinsed
home-prepared fish stock
1 cup(s), store-bought fish stock or water
½ fl oz
golden seedless raisins
- 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.
- 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.
- 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.