As regular readers know harissa is one of my staple flavourings and here it teams with caraway and cumin seeds to give a wonderful warm spiciness to this fish stew. One of the reasons I love harissa so much is that we are lucky here in Hawke’s Bay to have a local chilli and capsicum grown, Orcona Chillis ‘n Peppers, who make a
fabulously fresh tasting harissa paste and this is the one I always use.
North African-spiced Fish Stew
2 cloves garlic, thinly sliced
1 tbsp harissa paste
1 tbsp tomato paste
1 tsp caraway seeds
2 tsp cumin seeds
400g can diced tomatoes
sea salt and freshly ground black pepper
600g firm white fish fillets, cut into large pieces
crumbled feta cheese
chopped fresh coriander
1 Place garlic, harissa paste, tomato paste, caraway seeds, cumin seeds and a good splash of oil in a large frying pan and mix to combine. Place over a medium-low heat and heat for 4-5 minutes or until fragrant.
2 Add tomatoes, rinse can out with water and add to pan.
Increase heat, bring to simmering and simmer, stirring occasionally, for 10-15 minutes until mixture reduces and thickens – you should have a thick rich sauce. Season to taste with salt and black pepper.
3 Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
4 To serve, ladle into bowls and scatter with feta and
Serving suggestion: On this occasion I served the stew on a bed of steamed spinach accompanied by crusty bread.
So tell me, is harissa paste an ingredient you use?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Coriander: The Chef’s Garden@Epicurean– Hastings; Feta: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients: cumin seeds, caraway seeds, tomato paste, tomatoes, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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