Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Olive oil
2 c Chopped onion
8 Garlic cloves, minced
2 tb Tomato paste
1 1/2 tb Hot paprika
6 c Water
2 Jalapeno chilies
1 ts Salt
2 lb Potatoes, peeled and cut
-lengthwise into 6 wedges
3 Carrots, peeled halved
-lengthwise then crosswise
1 lg Red pepper, cut in strips
1 cn Garbanzo beans (chickpeas)
-15 oz. can, drained
6 Fish fillets 5 oz. (sea bass
-halibut or other white fish
2 c Couscous

Heat oil in a large Dutch oven over med-heat. Add onion and garlic,
saute 3 minutes. Mix in tomato paste, cumin and paprika; stir for 1
minute. Add water and jalapenos, bring to boil; reduce heat and
simmer for 15 minutes. Add 1 tsp salt and potatoes, cover and simmer
for 10 minutes. Add carrots, red pepper, and garbanzo beans; cover
and simmer for 5 minutes. Add fish, cover and simmer until all
vegetables are tender and fish is cooked through, about 7 minutes.
Season with salt pepper. Using sloted spoon, transfer fish,
vegetables and garbanzo beans to a large shallow bowl; reserve
liquid, discard the jalapenos. Cover bowl with foil.

Place couscous in another bowl. Pour 2 1/2 cups boiling fish cooking
liquid over, cover and let stand until liquid is absorbed, about 5
minutes. Fluff with fork, season to taste with salt pepper.

Spoon couscous around fish vegetable in bowl. Use remaining cooking
liquid as sauce. Serve with harissa or the hot pepper paste posted in
the recipe for Ground Lamb Kebabs.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95

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