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9

Saffron Sea Bass Stew

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

uncooked onion(s)

1 large, cut into 1/2-inch wedges

uncooked celery

½ cup(s), sliced

canned crushed tomatoes

16 oz

uncooked red potato(es)

4 medium, cut into quarters

uncooked carrot(s)

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

uncooked zucchini

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

white wine

½ cup(s)

saffron

½ tsp

table salt

½ tsp

cayenne pepper

¼ tsp

cinnamon stick(s)

⅓ average

uncooked couscous

1 cup(s)

sliced almonds

2 Tbsp

golden seedless raisins

3 Tbsp

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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