Harissa puttanesca poached sea bass and chickpeas
Rated 5.0 stars by 1 users
Ingredients
-
3 tbsps extra virgin olive oil, plus more to finish
-
2 anchovy fillets
-
3 cloves of garlic, crushed
-
2 tbsps harissa paste
-
28oz can of crushed San Marzano tomato, plus 1 can of water (from the same can)
-
½ cup Kalamata olives, drained
-
1 can of chickpeas, drained and rinsed
-
6 fillets of sea bass, skin removed
-
¼ cup capers
-
fresh parsley to finish
-
kosher salt and black pepper to taste
-
To serve - fresh sourdough or baguette
Directions
In a medium pan, heat up the extra virgin olive oil and add in the crushed garlic and the anchovies. On medium low, let the anchovies melt and the garlic get lightly golden.
Add in the crushed San Marzano tomatoes, and use the tomato can to add one can of water, drained capers, drained olives, harissa paste, and drained and rinsed chickpeas. Season with salt and pepper, bring to a boil, and turn down to a simmer. Let simmer on medium heat, uncovered, for around 15-20 min to reduce a bit.
Add in the fillets, and spoon over the sauce, and then cover the pan with a lid. Let simmer on medium-low for 6-8 min, and then remove from the heat. Finish with fresh parsley, extra virgin olive oil, and serve with fresh crusty bread.