Saffron Sea Bass Stew
- Total Time
- 0:55
- Prep
- 0:30
- Cook
- 0:25
- 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.
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olive oil1 Tbsp
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uncooked onion(s)1 large, cut into 1/2-inch wedges
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uncooked celery½ cup(s), sliced
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canned crushed tomatoes16 oz
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uncooked red potato(es)4 medium, cut into quarters
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uncooked carrot(s)2 medium, peeled and cut into 2-inch pieces
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uncooked branzino (sea bass) fillet(s)1 pound(s), cut into 1 1/2-inch pieces
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uncooked zucchini2 medium, cut into 8 pieces each
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chickpeas (15 oz)15 ½ oz, drained and rinsed
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home-prepared fish stock1 cup(s), store-bought fish stock or water
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white wine½ cup(s)
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saffron½ tsp
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table salt½ tsp
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cayenne pepper¼ tsp
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cinnamon stick(s)⅓ average
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uncooked couscous1 cup(s)
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sliced almonds2 Tbsp
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golden seedless raisins3 Tbsp
- 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.