For ➍4+1 tbs tablespoon olive oil
1 ts ground cumin
½ ts ground cinnamon
⅛ ts ground sumac
4 white-flesh fish fillets (e.g. Pacific halibut, grouper, cod, or haddock)
salt & freshly ground black pepper
1 medium yellow onion, small dice
1 small fennel bulb, outside layer discarded, cored, cut into small dice
1 dl dry white wine
2 tbs currants
1 can (425 g) chickpeas, drained & rinsed
2 dl bottled clam juice (or fish stock)
4 tbs coarsely chopped pitted green olives
3 tbs finely chopped fresh coriander
2 tbs finely chopped preserved lemon
12 very thin slices preserved lemon
Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 4 tbs of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 s. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish. Let cool slightly.
Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 m.
Return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 m. Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 m. Stir in the chickpeas, clam juice, olives, 2 tbs of the coriander, and the chopped preserved lemon and bring to a simmer. Cook until the liquid is reduced by ⅔ and the chickpeas are tender, about 6 m. Taste and season with additional salt and pepper as needed. Remove from heat and set aside until the fish has finished marinating.
Place the remaining 1 tbs olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 m per side. Set aside.
Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into, about 10 m for a 1.5 cm thick fillet or 12 m for a 2-3 cm thick fillet. Sprinkle the remaining tbs cilantro over the fish.
Serve each fillet in a shallow bowl, followed by a large spoonful of chickpeas.
Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 m.
Return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 m. Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 m. Stir in the chickpeas, clam juice, olives, 2 tbs of the coriander, and the chopped preserved lemon and bring to a simmer. Cook until the liquid is reduced by ⅔ and the chickpeas are tender, about 6 m. Taste and season with additional salt and pepper as needed. Remove from heat and set aside until the fish has finished marinating.
Place the remaining 1 tbs olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 m per side. Set aside.
Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into, about 10 m for a 1.5 cm thick fillet or 12 m for a 2-3 cm thick fillet. Sprinkle the remaining tbs cilantro over the fish.
Serve each fillet in a shallow bowl, followed by a large spoonful of chickpeas.
