Steamed Fish with Chickpeas and Currants

Steamed Fish with Chickpeas and Currants
Photo by


  • 12 very thin slices preserved lemon
  • 2 tablespoons finely chopped preserved lemon
  • 3 tablespoons finely chopped fresh cilantro
  • ¼ cup coarsely chopped pitted green olives
  • 1 cup bottled clam juice
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 ½ cups)
  • 2 tablespoons currants
  • + 10 more ingredients
    • ½ cup dry white wine
    • 1 small fennel bulb, outside layer discarded, cored, and cut into small dice
    • 1 medium yellow onion, small dice
    • Freshly ground black pepper
    • Kosher salt
    • 4 (6-ounce) mild, white-fleshed fish fillets, such as Pacific halibut, grouper, cod, or haddock (fillets should be between ¾ inch and 1 ¼ inches thick)
    • 1/8 teaspoon ground sumac
    • ½ teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • ¼ cup plus 1 tablespoon olive oil

Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 1/4 cup of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 seconds. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallo...

View full recipe at Chow


Best Wine Deals

See More Deals

Snooth Media Network