This recipe is a definite crowd-pleaser. It's also very forgiving as the fish simmers in a rich tomato sauce that keeps it moist, yet permeates it with rich flavors.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, Fish, Lunch
Cuisine: Moroccan
Keyword: chickpeas, fish, moroccan, sauce, Tomato
Servings: 4servings
Calories: 389kcal
Ingredients
1 ½lbsfresh fishcod, salmon or halibut
15ozchickpeascan
5-6tomatoesdiced (or one 14.5 ounce can of crushed tomatoes)
1bell pepperfire roasted, seeded, peeled and julienne sliced
1dried ancho chile pepperor fresh poblano, jalapeno or red chili flakes to taste
1teaspoonpaprikasmoky or Spanish preferred
3clovesgarlicpeeled and sliced
½teaspooncurry powder
½teaspooncumin powder
½teaspoonturmeric powder
½teaspoonchili powder
¼cupolive oilor canola
½teaspoonsalt
⅓tsp black pepper
1cupcilantrocleaned and chopped
Instructions
Slice fish fillets at an angle about 3 inches wide.
In a large saucepan, heat to medium and add the paprika, curry, cumin, turmeric and chili powders in the pan to warm up for 30-60 seconds, careful not to burn them. This process brings out the flavors of the spices and a deep rich flavor.
Immediately add oil, garlic, ancho pepper, bell pepper, chickpeas and diced tomatoes. Cover and bring to a boil for 5-10 minutes to soften tomatoes.
Lower heat to simmer and add fish fillets. Sprinkle with salt and black pepper. Spoon the sauce and chickpeas over the fish fillets so they are covered, then cook for another 15 minutes.
Remove lid and sprinkle the cilantro (leaving aside 2 tablespoon for garnish) so that it evenly covers the surface (of the fish and sauce). Reduce to simmer for an 30-45 minutes or until the sauce reduces. The fish will stay moist as long as it is at least partially submerged in the sauce.
Remove ancho pepper and discard. Plate the fillet first, then spoon the chickpeas and sauce over it, then garnish with a little cilantro. Serve warm.