One Pot Pescatarian Fish & Chickpea Stew
I’m headed to the continent of Africa for season two of my show The Posh Pescatarian. I have been obsessed with the flavors of North Africa for a while and have my own versions of ras-el-hanout and harissa. This simple, one-pot dish that can be made in under 30 minutes and uses a commercially made harissa.
Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans. I use canned chick peas for this recipe to save time, but if you have the desire you can make your own from the dried or fresh versions.
I used frozen cod for my recipe and did not bother to thaw it. You really don’t have to thaw your fish when adding it to such a stew.
Almost any firm white fish (non oily fish) can be use for this recipe. Haddock, halibut, tilapia, cod, catfish and even shrimp and squid are good options.
The chickpeas and harissa make this fish stew a beautiful mash up of North African and Middle Eastern flavors. Adjust the salt and heat to your preferences.
2 ½ lbs of White fish such as cod, haddock, tilapia, halibut cut into chunks. If using frozen fish it’s okay to add it directly to the pot.
1 whole brown onion, sliced
2 cups crushed unsalted canned tomatoes
1 15-ounce can cooked chick peas, rinsed and drained
1 tablespoon of Harissa, or red pepper flake to taste
3 garlic cloves, minced
1 tablespoons of dried oregano
1 tablespoon of dried thyme
2 anchovy in olive oil
1 bay leaf
1 cup water
Sea salt and black pepper to taste
1 ½ tablespoons of Ghee (or grapeseed or avocado oil)
Cilantro for garnish
Add the ghee, onion, and garlic to a pot and sweat the veggies until tender – about 10 minutes.
Next add the oregano and thyme, water, anchovy, chickpeas and crushed tomatoes.
Bring to a simmer and cover for 5 minutes.
Stir in the harissa or red pepper flake and add the fish. Simmer for 10 minutes or until the fish is opaque. Turn off the heat and allow the dish to rest for 5 minutes before serving.
Serve in decorative bowls garnished with cilantro.