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.
- Total:
- Serves: 4 persons
Ingredients
- 1roasted red bell pepper (fresh or jarred)
- 2small garlic cloves, minced
- 2teaspoon sweet paprika
- ½teaspoon ground cumin
- ½teaspoon ground caraway
- ¼teaspoon ground cayenne, or to taste
- Kosher salt
- ½cup extra-virgin olive oil
- 2pounds cod, haddock or hake, cut into 12 (3-inch) chunks
- Kosher salt and black pepper
- 3garlic cloves, thinly sliced
- 2large shallots, finely diced
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- 2tablespoons lemon juice (from 1 large lemon)
- 1cup chopped cilantro leaves and tender stems, plus more sprigs, for garnish
- Pinch of red-pepper flakes
- 2tablespoons extra-virgin olive oil
- 2bay leaves
- 1cup canned crushed tomato
- 2pounds small mussels, scrubbed
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.