COD AND MUSSEL STEW WITH HARISSA
Uncomplicated, easy main courses are sometimes the most satisfying, and this fish and shellfish stew definitely qualifies. A simple marinade with cilantro, cumin and lemon juice infuses the fish with flavor and a dab of spicy harissa makes the broth sing. Take the time to toast and grind whole cumin, coriander and caraway seeds for deeper flavor.
Provided by David Tanis
Categories seafood, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the harissa: In a blender or small food processor, place roasted pepper, garlic, paprika, cumin, caraway, cayenne and salt. Add 1/2 cup oil and pulse briefly to a smooth purée, making sure not to overprocess. Transfer to a bowl. (Alternatively, finely chop the roasted pepper by hand, and mix all the ingredients together in a bowl.) Set aside.
- Season fish chunks on both sides with salt and pepper, and place in a bowl. Add garlic, shallot, cumin, coriander, lemon juice, chopped cilantro and red-pepper flakes. Toss to coat evenly and leave to marinate for 10 to 15 minutes.
- Set a Dutch oven or wide heavy pot over medium-high heat and add 2 tablespoons oil. When oil is wavy, add fish chunks in one layer and let sizzle for 1 minute. Add bay leaves and tomato (and any remaining marinade) plus 1 cup water, and bring to a brisk simmer. Set mussels on top of fish chunks and cover pot. Cook 5 to 7 minutes, until mussels have opened. Turn off heat and leave covered for 5 minutes before serving.
- Divide seafood among deep plates or low soup bowls. Ladle juices from pot over each serving. Dollop each serving with about 2 tablespoons harissa. Garnish with cilantro sprigs. Pass more harissa at the table.
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[email protected]I can't wait to try this stew! It looks so delicious.
M Jawaid
[email protected]I'm going to experiment with different types of seafood in this stew. I think it would be good with shrimp or scallops.
August
[email protected]This stew is a good starting point, but I think it could be improved with a few tweaks.
Sk Sowaib
[email protected]I'm not sure if I would make this stew again. There are other recipes out there that I like better.
Gregorio Dorantes
[email protected]Overall, I thought this stew was just okay. It wasn't bad, but it wasn't anything special either.
Nahila Naba
[email protected]This stew is a bit too salty for my taste. I think I'll use less salt next time.
Ajugbanapo Annabel
[email protected]The mussels were a bit overcooked in my stew. I think I'll cook them for a shorter amount of time next time.
Chris Stols
[email protected]I'm not sure what went wrong, but my stew turned out bland. I think I might have used too much water.
OluFemi alokolaro
[email protected]This stew is a bit spicy, but I love that. It's the perfect amount of heat.
Omotolani Akanbi
[email protected]I love the addition of the fennel. It adds a nice anise flavor to the stew.
telugu joru
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Mazhar Kazi
[email protected]I'm not a big fan of seafood, but I really enjoyed this stew. The flavors are so well-balanced.
Zeze Zeze
[email protected]This stew is perfect for a cold night. It's hearty and comforting, and it's sure to warm you up.
Abdulafridi Abdulafridi
[email protected]I love that this stew is so easy to make. I can have it on the table in under an hour.
Sarah Bwalya
[email protected]The harissa really makes this dish. It adds a wonderful depth of flavor that complements the seafood perfectly.
adilkhan gopang
[email protected]I've made this stew several times now and it always turns out perfectly. It's a great way to use up leftover cod and mussels, and it's also a very affordable meal.
lisa craft
[email protected]This cod and mussel stew is absolutely divine! The combination of the seafood, the harissa, and the vegetables creates a complex and flavorful dish that is sure to impress your guests.