Rockfish Stew, Moroccan Style

Red Pepper Flakes, Cumin, and Garam Marsala

Our minds know that it is Fall, but our bodies react to the unusually warm weather for this time of year and often crave experiences that heighten our senses making us feel as exhilarated as this Indian Summer inspires us to be.

The addition of various spices and seasonal high quality ingredients to otherwise simple fall recipes may be exactly what you desire to quiet the mind and awaken the senses while enjoying the comforts of home.

Pacific Rockfish

Ingredients for the Stew
1 lb of Pacific Rockfish Fillet - cut into pieces
1 tbs of oil - grape seed, sunflower, or other
32 oz of crushed or diced tomatoes - fresh or canned
2 cloves of garlic - chopped
1 tsp of allspice
1/2 tsp cumin
1/2 tsp turmeric* - recommended
1/2 tsp garam marsal* - recommended
1 tsp sea salt
1 tsp ground pepper
1/2 tsp of paprika*
1 seasonal dense squash - peeled and cubed
3 medium onions  - cut into wedges
16 oz of chickpeas - soaked overnight or canned
1 cup of raisins
3 medium peppers  - dried chile or medium heat habanero, chopped
1 large potato - peeled and cut into chunks*

Ingredients for the Sauce
1 oz of water - as necessary
small bunch of cilantro
juice of one lime
salt and pepper to taste
small bunch of parsley*
1 Tbs Pumpkin Seeds*
1 clove of garlic*
*Optional Ingredient
Prep Time: 30 minutes; Cook Time 1-2 hours or until chick peas and squash are tender

In a large 8 qt stew pot add the oil and heat until the smoke point occurs then add the rockfish pieces.  After 3 minutes flip the pieces of rockfish one time and cook and additional three minutes and remove them to a plate and set aside. Meanwhile, all of the remaining ingredients to the pot except the for the sauce ingredients. Cook all ingredients until just barely boiling then cover and simmer on lowest possible heat for 1 and half hours or until squash and chick peas are just fork tender.  Stir the rockfish back into the pot when squash and chickpeas are tender and cook for an additional 20 minutes uncovered.  While cooking, puree all of the ingredients for the sauce in either a blender, bullet or otherwise.  A pestle and mortar may be used if nothing else is available.

Remove the rockfish stew from the heat and allow to cool down just enough to be eaten comfortably, about 15 minutes.  Serve it warm and drizzled with the sauce puree.

Serving Suggestions:

This recipe may be served the next day with the accompaniment of rice or bulgar.