“State Fish,” 20 x 15”, woodcut, 2012

Nartonis, Candy

Moroccan White Fish with Harissa

4 pieces thick fish fillets (any white fish)
Olive oil
1 medium onion, sliced very thin
2 garlic cloves, minced
1 ½ cup fresh tomatoes
2 Tablespoons harissa*
1 medium bay leaf
1 cup pitted kalamata olives
1 cup seedless grapes, halved
1 lemon
Almonds, toasted and chopped
Fresh parsley, chopped
Salt and pepper
Season fish with salt and pepper.
Sauté onion in olive oil, 2 minutes. Add garlic, 1 minute more.
Add tomatoes, harissa, bay leaf. Cook covered for 10 minutes on low.
Add fish, olives, and grapes and continue cooking, uncovered, until
the fish is tender and the sauce thick, about 5 more minutes. Make
couscous for side dish.
Add lemon juice, salt and pepper to taste. Discard bay leaf.
Serve sprinkled with almonds and parsley.
Serves 4.
*Harissa is available at Middle Eastern, Moroccan and specialty
food shops. Or combine in mortar 1-teaspoon ground cumin, ½
teaspoon salt, coriander seeds and caraway seeds and grind to a
powder. Add 5-10 fresh hot chili peppers (seeds and stems removed),
4 cloves garlic, and grind to paste. Add lemon juice and 2
tablespoons olive oil to moisten. Store covered in olive oil in fridge
for 1 month.