Spicy Fish Stew with Couscous

Name: Spicy Fish Stew with Couscous
Ingredients: ground spice mixture, made up of 1 tbsp of some, or all, of the following, in proportions to suit your palate: cardamom, coriander, cumin, black cumin, cinnamon, cloves; ground spice mixture, made up of 1 tbsp of some, or all, of the following, in proportions to suit your palate: cardamom, coriander, cumin, black cumin, cinnamon, cloves; ground spice mixture, made up of 1 tbsp of some, or all, of the following, in proportions to suit your palate: cardamom, coriander, cumin, black cumin, cinnamon, cloves; ground spice mixture, made up of 1 tbsp of some, or all, of the following, in proportions to suit your palate: cardamom, coriander, cumin, black cumin, cinnamon, cloves; 2 tbsp olive oil; ground spice mixture, made up of 1 tbsp of some, or all, of the following, in proportions to suit your palate: cardamom, coriander, cumin, black cumin, cinnamon, cloves; ground spice mixture, made up of 1 tbsp of some, or all, of the following, in proportions to suit your palate: cardamom, coriander, cumin, black cumin, cinnamon, cloves; 1–2 green or red chillies, deseeded and sliced; 1 aubergine, trimmed and diced; 1 onion, peeled and thinly sliced; 1–2 green or red chillies, deseeded and sliced; 4 oz / 110 g dried fruit, such as persimmons; 4 oz / 110 g dried fruit, such as persimmons; 1 celery stalk, trimmed and thinly sliced; 8 oz / 230 g courgettes, trimmed and thickly sliced; a few mint leaves, shredded; 8 oz / 230 g couscous; 1 pt / 570 ml fish stock; 1 tbsp chopped preserved lemon (optional); 1–2 tsp sugar; 1 tsp grated fresh root ginger; a few coriander or basil leaves, shredded; a few coriander or basil leaves, shredded; 1½–2 lb / 680–900 g firm fish fillets, cubed; 3 oz / 85 g pinenuts or flaked almonds; 3 oz / 85 g pinenuts or flaked almonds; 8 oz / 230 g cooked, drained chick peas; mint, olives and toasted almonds, to garnish (optional); mint, olives and toasted almonds, to garnish (optional); mint, olives and toasted almonds, to garnish (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Do not let my mention of dried persimmons in the fish stew put you off trying this marvellous recipe. I used them because I had them. Rather than substitute dried apricots or peaches, which have a very pronounced flavour, I would use dried apples or pears, or simply a couple of handfuls of sultanas or seedless raisins. Almonds can be substituted for the pinenuts. If you cannot get grouper, use monkfish or the thick end of a cod fillet - something with plenty of depth, texture and density. F

Ingredients

Fish course
Pescatarian

Ingredients

Method