Spicy Moroccan Stewed Fish with Couscous

By á-8028

This dish works with any qhite fish or salmon.

Ingredients

• 1 cup uncooked couscous
• 3 T olive oil, divided
• 3 T fresh lemon juice, divided
• 3/4 t sea salt, divided
• 1/4 t fresh ground black pepper, divided
• 1 cup boiling water
• 2 6oz skinless fish fillets
• 3/4 lb peeled, deveined large shrimp
• 1 t cumin seeds
• 3/4 t cinnamon
• 2 garlic cloves, thinly sliced
• 1 fresh hot red chile, thinly sliced
• 1/2 cup clam juice
• 1 14.5ox can diced tomatoes, drained
• 1/2 cup frozen green peas, thawed
• Fresh basil leaves (optional)

Preparation

Step 1

1. Place couscous in med bowl. Add 1T olive oil, 2T lemon juice, 1/4t salt, 1/8t pepper. Pour 1 cup water over couscous. Cover and let stand 10 minutes. Fluff with fork.

2. Sprinkle 1/4t salt and remaining 1/8t pepper over fish fillets. Toss shrimp in remaining 1/4t salt.

3. Heat large, nonstick skillet over medium high heaet. Add remaining 2T olive oil, swirling to coat. Add cumin seeds, cinnamon, garlic, and chile; stir to coat. Top with fish; scatter shrimp over fish. Add clam juice, tomoatoes, and remaining 1T of lemon juice; bring to a boil. Cover and simmer 8 minutes. Add peas; cover and simmer 2 or until fish and shrimp are done. Serve with couscous and garnish with basil if desired.