Serves 4
50 min
North African Fish Stew with Chickpeas
Recipe GLPR7d1332d8671f18
A vibrant North African fish stew combining tender white fish fillets with aromatic spices, tomato paste, and chickpeas. Green and dried chilis bring heat while cumin, caraway, and paprika create a deeply flavored broth. Fresh coriander adds brightness to this warming, fiber-rich dish traditionally served with bread or couscous.
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Ingredients
5 fillets Tilapia or other medium white fish fillets
2 to 4 Green chilis, roughly sliced
½ head Garlic cloves, peeled
½ cup Tomato paste
2 Dried red peppers
4 Dried red chilis
½ cup Sweet paprika
1 tbsp Ground cumin
1 tsp Ground caraway seeds
1 tbsp Sugar
1 tbsp Salt
⅓ cup Lemon juice
1 can Canned chickpeas, drained
⅔ cup Canola oil
1 bunch Fresh coriander, leaves and stalks separated
2½ cups Water
Directions
Heat the canola oil in a wide pot over medium-high heat. Add the sliced green chilis, peeled garlic cloves, dried red peppers, and dried red chilis. Fry until the green chilis begin to soften, about 3-4 minutes.
Stir in the salt and sugar, cooking for another 30 seconds. Then add the sweet paprika, ground cumin, and ground caraway seeds. Stir continuously for 1 minute to toast the spices.
Add the tomato paste and the separated coriander stalks. Stir well and cook for 2 minutes, allowing the flavors to meld. Then add the drained chickpeas and lemon juice, stirring for another 2 minutes.
Pour in 2 to 3 cups of water and bring the mixture to a gentle simmer. Let it simmer uncovered for about 20 minutes to allow the broth to develop and thicken slightly.
Cut each fish fillet into 4 pieces. Carefully place the fish pieces skin-side down into the simmering broth and cook for 10 minutes until the fish is opaque and flakes easily when tested with a fork (internal temperature should reach 145°F). Remove from heat and gently stir in the fresh coriander leaves.
Serve the fish stew hot with crusty bread or fluffy couscous.
