Algerian Fish Stew with Tomatoes and Green Peppers (Chorba Frik)
Dive into the heart of Algerian cuisine with this hearty and healthy Chorba Frik, a traditional fish stew brimming with the flavors of tomatoes, green peppers, and aromatic spices. Perfect for a comforting dinner, this dish will transport your taste buds to the Mediterranean with every spoonful.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 lb firm white fish fillets e.g., cod or haddock, cut into chunks
- 2 tbsp olive oil
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 green peppers diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1 can diced tomatoes 14 oz or 400g
- 4 cups fish or vegetable broth
- 1/2 cup frik (cracked wheat) or substitute with bulgur wheat
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
- Lemon wedges for serving
Instructions
- Prepare the Fish: Start by patting the fish fillets dry with paper towels and seasoning them with salt and pepper. Set aside.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
- Add Spices: Stir in the green peppers, cumin, paprika, cayenne pepper, and cinnamon. Cook for another 2 minutes to release the flavors of the spices.
- Combine with Tomatoes: Pour in the diced tomatoes with their juice and stir well to combine.
- Simmer the Stew: Add the fish or vegetable broth to the pot and bring the mixture to a simmer. Gently stir in the frik or bulgur wheat, and let the stew simmer for about 20 minutes, or until the grains are tender.
- Cook the Fish: Add the fish chunks to the pot, nestling them into the stew. Cook for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and accompanied by lemon wedges.
Notes
To make this dish gluten-free, ensure your frik or bulgur wheat is certified gluten-free or substitute with quinoa.
For a spicier kick, increase the amount of cayenne pepper to your preference.
If you can't find frik, bulgur wheat makes a great alternative, but adjust cooking times as needed since bulgur may cook faster.