Step One

Heat the oil in a cooktop safe tagine or large sauté pan. Add the onion and fennel and cook for 7 or 8 minutes over medium high heat, or until softened. Stir in the garlic and spices, cook for 2 minutes, then pour in the tomatoes and stock; add salt and simmer for 10 – 15 minutes or until sauce begins to thicken.

Step Two

Add the fish and simmer for 5 minutes or until the fish is opaque and cooked through. Stir the chopped cilantro through the stew. Taste for salt and season as desired. Serve, topping couscous and garnish with fennel fronds, fresh tomato and lemons.

Although we cook it like a grain, Couscous is a North African pasta, (Moroccan), traditionally made with tiny balls of semolina flour. Add 1 cup couscous to boiling stock or water, remove from the heat, cover and let stand for 10 minutes until the water is absorbed. Open, fluff with a fork and enjoy.

If you haven’t added fennel to your cooking, its time to start! Although it can look intimidating, cutting it is very similar to an onion. Check out how to do it here: Chopping Fennel

Emitt-Scorsone Grenache Blanc
Sonoma County California
About $20

Ever tried Grenache Blanc? If you like softer, richer “rounder” wines with lots of peach and melon flavors, you’ll love Grenache Blanc. Traditionally a French wine from the Rhone Valley, this grape has been brought to the United States and grown with great success. This particular wine is interesting, as it is unfined and unfiltered, making it extremely flavorful and mouth-filling. There are lots of Grenache Blanc wines in the market now, even if you can’t find this one – the grape is worth discovering.