Fish Stoup

4 Servings
fish mediterranean; moroccan
Family Favorites healthy fish mediterranean; moroccan

1 lbs snapper lets or similarly fleshed fish-pin bone
1 tablespoon ve oil
1 1 ks, split lengthwise and thinly sliced about 2 cups
1 ery root peeled and cut into 1” cubes
4 cups ss chard cut into 1” strips (stack leaves roll; slice)
1 can banzo beans rinsed and drained
1 1 cup dry te wine
2 cups cken stock
1 t
1 te pepper
1 1 tsp ras el hanout (optional)
For lic bread:
4 large lic cloves minced
1 tablespoons ter
2 tablespoons ve oil
8 slices good quality artisan bread

1. Heat a large flat-bottom wok or pan to low-medium; add 1 tablespoon of olive oil. Add the leeks and cook until translucent; 5 minutes. 2. Add celery root; stirring frequently until just beginning to brown; 10 minutes. 3. In a small pan over low heat, melt the butter with the olive oil and add the minced garlic. Allow the garlic to infuse the butter/oil mixture. 4. Deglaze the pan with the wine then add the chicken stock. Continue to cook until the celery root is tender soft. 10 minutes 5. Add the swiss chard and garbanzo beans. Remove the garlic from the pan leaving behind the garlic-infused butter/oil for the garlic bread. Add the garlic along with the chard and garbanzo beans. Lightly salt to taste and stir to combine. (but don’t over salt because you are going to season the fish before adding it). 6. Season the fish fillets with the salt, pepper and ras el hanout and immerse them in the cooking liquid, placing them under the vegetables. Cover the pan and cook over low-medium heat for about 10 minutes until the fish is done. 7. Meanwhile, brush the melted butter/oil onto each slice of bread and toast in the oven. 8. Serve with garlic bread or over rice in shallow bowls.. To make this dish ahead of time, complete steps 1-5 then bring the vegetables back to a simmer before adding the fish.


VIEW THE RECEIPT