COD AND MUSSEL STEW WITH HARISSA

Cod and Mussel Stew With Harissa image

Provided by David Tanis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 roasted red bell pepper (fresh or jarred)
2 small garlic cloves, minced
2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway
1/4 teaspoon ground cayenne, or to taste
Kosher salt
1/2 cup extra-virgin olive oil
2 pounds cod, haddock or hake, cut into 12 (3-inch) chunks
Kosher salt and black pepper
3 garlic cloves, thinly sliced
2 large shallots, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons lemon juice (from 1 large lemon)
1 cup chopped cilantro leaves and tender stems, plus more sprigs, for garnish
Pinch of red-pepper flakes
2 tablespoons extra-virgin olive oil
2 bay leaves
1 cup canned crushed tomato
2 pounds small mussels, scrubbed

Steps:

Make the harissa: In a blender or small food processor, place roasted pepper, garlic, paprika, cumin, caraway, cayenne and salt. Add 1/2 cup oil and pulse briefly to a smooth purée, making sure not to overprocess. Transfer to a bowl. (Alternatively, finely chop the roasted pepper by hand, and mix all the ingredients together in a bowl.) Set aside.
Season fish chunks on both sides with salt and pepper, and place in a bowl. Add garlic, shallot, cumin, coriander, lemon juice, chopped cilantro and red-pepper flakes. Toss to coat evenly and leave to marinate for 10 to 15 minutes.
Set a Dutch oven or wide heavy pot over medium-high heat and add 2 tablespoons oil. When oil is wavy, add fish chunks in one layer and let sizzle for 1 minute. Add bay leaves and tomato (and any remaining marinade) plus 1 cup water, and bring to a brisk simmer. Set mussels on top of fish chunks and cover pot. Cook 5 to 7 minutes, until mussels have opened. Turn off heat and leave covered for 5 minutes before serving.
Divide seafood among deep plates or low soup bowls. Ladle juices from pot over each serving. Dollop each serving with about 2 tablespoons harissa. Garnish with cilantro sprigs. Pass more harissa at the table.