Whitefish, Tomato, Zucchini + Chickpea Stew w/Mint Almond Relish

Name: Whitefish, Tomato, Zucchini + Chickpea Stew w/Mint Almond Relish
Ingredients: Olive oil; 1 tsp Ras el Hanout; 1 onion (about 8 oz [225 g]), thinly sliced; 5 garlic cloves, minced; Salt; 1 cup [230 g] Mint Almond Relish; 1 lb [450 g] fresh tomatoes or one 14½ oz [410 g] can, cut into large chunks; ½ cup [125 ml] white wine; 2 cups [400 g] cooked or canned chickpeas; 3 medium summer squash (about 1½ lb [675 g]), cut into 2 in [5 cm] long chunks; Neutral oil; 2 cups [400 g] cooked or canned chickpeas; 2 sides (about 1½ lb [675 g]) of whitefish (or other light fish), cut into four portions; 2 sides (about 1½ lb [675 g]) of whitefish (or other light fish), cut into four portions

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

Olive oil
1 tsp Ras el Hanout
1 onion (about 8

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 400°F [200°C]. In an ovenproof pan or pot, heat several glugs of olive oil over medium heat. Briefly fry the ras el hanout until fragrant, 1 to 2 minutes. Add the onion, garlic, and a couple of pinches of salt. Lower the heat to low and sweat the onions until soft,