Moroccan cuisine · Fish & Seafood

Hout bel Loubia

Fish pieces braised over white beans in tomato broth, boldly seasoned with cumin and garlic.

Ingredients · for 4 servings

• 600 g firm white fish fillet (e.g. pollock)
• 250 g white beans (soaked overnight)
• 4 tomatoes
• 2 onions
• 4 garlic cloves
• 1 tbsp tomato paste
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 bunch fresh cilantro
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Drain the beans soaked overnight, bring to the boil in fresh water and simmer without salt for 40–45 min. until tender but still holding their shape.
2. Meanwhile finely dice the onions, chop the garlic, peel and dice the tomatoes and cut the fish into 5 cm pieces.
3. Heat olive oil in a wide pot, sweat the onions for 6 min. until translucent, then toast the garlic, cumin, paprika and tomato paste with it for 1 min.
4. Add the tomatoes and the drained beans, pour in 200 ml bean water and simmer uncovered for 10 min. until the broth binds lightly; only now season with salt and pepper.
5. Place the fish pieces on the beans, press lightly into the broth, cover and let steep over low heat for 10–12 min. until the fish turns white and translucent.
6. Season to taste with the juice of half a lemon and plenty of chopped cilantro and serve in deep bowls with bread.