Serves 6 to 8
2 T olive oil
1 large onion, large dice
6 cloves of garlic, minced and divided
2 t cumin
1 t salt
Ground black pepper to taste
28-oz can diced tomatoes (do not drain)
2 T tomato paste
1/2 t cayenne pepper
3 quarts fish stock, chicken stock, or water
3/4 pound carrots, cut in thick slices (fat ends first cut in half lengthwise)
1/2 pound parsnips, peeled and sliced
1 can chickpeas, drained
1 C flat leaf parsley leaves
2 lbs fish fillets, cut into 2-inch pieces (choices include halibut, snapper, cod, grouper, or monkfish)
3 C whole wheat couscous, cooked with 4-1/2 C water or stock
1 C diced green onion tops
1 C cilantro leaves
Your favorite hot sauce
In a Dutch oven, heat the olive oil and saute the onions for about 5 minutes. Stir in the cumin, salt, black pepper, half the garlic, and the tomatoes and cook for another 10 minutes. Stir in the tomato paste and cayenne, then add the stock or water, carrots, parsnips, and chickpeas. Bring to a simmer and cook for 30 minutes, until the carrots and parsnips are tender and the broth is fragrant.
Season the fish with salt and pepper and add it, along with the parsley and the remaining garlic to the stew. Cook gently for 5 to 10 minutes, until the fish is opaque and flakes when poked with a fork.
To serve: Put a generous scoop of couscous in a wide soup bowl and top with the stew. Sprinkle with green onions and cilantro and serve with hot sauce.