Tunisian White Fish Pasta with Tomato and Harissa [Dairy Free, GF, Pescatarian]

Ingredients:
1 box of Banza chickpea shells, or your favorite pasta
3/4 lb. (400 grams) firm white fish, cut into 4x4 inch pieces
2 cups crushed tomatoes (canned or fresh)
1/4 cup tomato paste
1/2 tablespoon dried coriander
3 tablespoons harissa paste, preferably thick, divided
1/4 cup of water
1/2 yellow or white onion, finely chopped
2 cloves of garlic, chopped
2 tablespoons sunflower or olive oil
Bay leaf
Salt and pepper, to taste

Serves 2 to 4. 


Directions:

Start by preparing your fish. In large bowl, add fish pieces, 1 tablespoon of harissa, salt and pepper. Massage into fish so the seasoning is evenly distributed, set aside.

Now start your harissa tomato sauce. Over medium heat, add 2 tablespoons of oil of choice and cook chopped onion and garlic until fragrant and translucent, but not browned (about 3 to 4 minutes). Add in crushed tomatoes, tomato paste, 1.5-2 tablespoons harissa paste, coriander, bay leaf, salt and pepper. Reduce heat to medium-low and cook covered for 20 to 25 minutes.

Add 1/4 cup of water to sauce and add raw fish to sauce. Simmer, covered, for 15 to 20 minutes, until fish is just cooked through. Remove fish and set aside. Continue cooking sauce over medium heat, until sauce has thickened again (it should more of a thin paste than a sauce), about 10 minutes. Add additional salt and pepper if desired, to taste.

Cook pasta according to instructions (al dente is best ;)). Add pasta in pan with sauce and toss liberally. Serve macaroni with fish on top and sauce spooned over top.