Fearless Kitchen

Recipe: Chanterelle, Caramelized Onion and Sage "Risotto"

Recipe Source: Kidd, Kristine et al.  Risotto.  TimeLife Books, New York, 1998 p. 21

I had originally intended to serve this as a side dish.  That got derailed as soon as I saw the combined fat content of the two dishes.  I couldn't imagine how a single person could survive eating both!  I guess with that much cheese I should have expected as much, but still.  Anyway, I decided to serve this during the week as a one-dish meal, and we were both perfectly satisfied with that.  My husband even got all happy that I made him "something carby." 

I made two major changes to this recipe: I used chanterelles instead of porcini because that's what I had on hand, and I used barley instead of rice because that's what I like.  I'm pretty sure that the recipe that started me making that switch came from this book, so it's okay.  Barley offers a higher nutritional value than white rice, so I've been using it pretty regularly.  I may even try a paella with barley next, who knows!  I also used a combination of the Spiced Herb Tea and the Lemony Vegetable Broth here, because that's what I had. 

Chanterelle, Caramelized Onion and Sage "Risotto" (serves 4; approx. $2.64/serving)

1 package (around 3/4 oz) dried chanterelle mushrooms, soaked in hot water 30 minutes and drained, soaking liquid reserved

4 cups Spiced Herb Tea

2 cups Lemony Vegetable Broth

2 tablespoons butter

2 tablespoons olive oil

2 onions, quartered and thinly sliced

2 cups pearl barley

3/4 cup white wine

1 tablespoon chopped fresh sage, plus extra for garnish

6 ounces grated Parmesan cheese

Kosher salt and black pepper to taste - I like a lot of pepper.

Equipment:

• Medium saucepan
• Large saucepan

1. Pour the two broths into the medium saucepan.  Bring to a bare simmer and keep there.
2. Meanwhile, melt the butter with the olive oil. 
3. Add the onions, reduce heat slightly and cook until the onions are browned.  The book said ten minutes, it took a lot longer than that for me.
4. Add the barley and mushrooms.  Saute one minute.
5. Add the wine and stir until absorbed.
6. Add the chopped sage, the mushroom soaking liquid and one ladleful of the broth.  Stir until absorbed. 
7. Continue adding the broth a ladleful at a time, stirring constantly, until the barley has a tender texture.  This should take about 20 - 25 minutes.
8. Add the Parmesan cheese and season to taste.  Serve. 

Recipe: Lamb Shanks with Garlic and Thyme

Recipe Source: Hoffman, Susanna.  The Olive and the Caper.  Workman Publishing, New York, 2004 pp. 387-8

Someone once asked me, "If you had to give up one of your five senses, which one would you give up?"  It was the sort of question that gets asked late at night at college parties.  I don't remember which one I said.  I probably told the asker to get me another drink.  Honestly, since I have all five of my senses, I don't think that there's one I can say I'd give up.  Sight and hearing are both vital.  Taste?  You're kidding.  But the sense that I rely on most in my day to day life is easily smell.  I don't care what the date on the meat says, or on the carton of milk.  If it smells even the tiniest bit bad it goes.  I know when a dish is ready for the next step because it smells ready.  I know the baby needs a change because she smells like she needs a change. 

Scent feeds into taste as well, so things that have a strong (and delicious) scent taste better to me.  That's what appealed so much to me about this recipe.  I love, love, love the smell of cooking lamb.  I love the smell of garlic.  Thyme has a lovely scent all its own, and I would rather smell all three together than the most expensive perfume at Nordstrom's.  There was only one thing that I thought would smell better than lamb, garlic and thyme cooking in my oven: lamb, garlic and thyme cooking on the Big Green Egg. 

The Egg functions as a kind of oven: a wood-fired oven.  It uses hardwood lump charcoal for fuel, and unlike briquettes the lump charcoal smells like proper wood.  That smell by itself is appetizing on a very primal level.  It gives something different to anything it touches.  Using the Egg for this recipe made it beautiful.  Even though it was in a lidded container for part of the cook, the smoke really permeated the meat and brought its magic to the dish.  If you don't have a Big Green Egg, you can certainly make this in your kitchen oven.  I'd recommend getting an Egg though. 

Lamb Shanks with Garlic and Thyme (serves 3; approx. $6.82/serving)

3 lamb shanks, halved crosswise (this is a pain to do.  If you can get your butcher to do it for you, definitely do that.)

1 head garlic, pealed and coarsely chopped

2 tablespoons dried thyme

1 cinnamon stick, about 3" long

1 teaspoon ground coriander

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 cup red wine

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh dill

Equipment:

• Big Green Egg (optional; you can make this indoors if you must)
• Dutch oven

1. Prepare your Egg for indirect cooking at 375 degrees.  If cooking indoors, preheat your oven to 375.
2. Combine the first 8 ingredients in the Dutch oven.  The lamb shanks should fit snugly but in a single layer.  Cover and cook 1 hour.
3. Remove the lid, turn the lamb shanks over and cook another 45 minutes to one hour. 
4. Transfer the lamb shanks to a serving platter with their associated juices.  Sprinkle with the herbs and serve. 

Recipe: Green Beans and Garlic

Okay, this was not supposed to be Green Beans and Garlic.  This was intended to be Sesame Green Beans.  I had really gotten myself psyched up for Sesame Green Beans.  I could almost taste them.  I could definitely smell them.  Too bad I didn't check my kitchen inventory before I got all excited about them.  I had run out of sesame oil.  I'm not sure how that happened, because it's a favorite ingredient of mine, but there you have it.  I had absolutely no sesame oil, and green beans that I absolutely had to use before they went bad. 

Fortunately, this dish was pretty tasty too, if I do say so myself.  It was also remarkably easy to make. 

Green Beans and Garlic (serves 4; approx. $0.57/serving)

1 pound green beans, trimmed

4 garlic cloves, thinly sliced

1 tablespoon olive oil

Kosher salt to taste

Equipment:

• Large saucepan
• Colander
• Large wok or saute pan

1. Fill the saucepan with salted water and bring to a rapid boil.
2. Blanch the beans in the boiling water no more than 3 minutes - 2 is more like it, but you can do 3 if you prefer. 
3. Drain well.  Some cooks will tell you to plunge the beans into an icewater bath and that will certainly stop the beans from cooking, but it makes the recipe much less quick and easy. 
4. Heat the oil in the wok. 
5. Add the garlic slices and cook until the garlic is soft. 
6. Add the beans and cook another 2- 3 minutes, until the garlic is very fragrant. 
7. Season to taste and serve. 

Recipe: Dry-Fried Glass Noodles

Recipe Source: Yan, Martin.  Martin Yan's China.  Chronicle Books, San Francisco, 2008 p. 139

I'm pretty sure I've mentioned this before, but since the birth of the Fearless Baby I'm finding that I have a lot less time to spend in the kitchen.  This is oddly fine with me, because right now she brings new meaning to the term "bundle of joy," but I still feel bad.  I feel bad because we're eating out more often as a result, and that's no good.  I've therefore been trying to find recipes that can either be made well in advance or that cook up quickly, and so far it seems to be helping.  This recipe, despite the long ingredient list, is actually really simple to make.  It's a perfect weeknight meal. 

I did make a few changes, of course.  I reduced the amount of oil, simply to reduce the fat.  I also apparently no longer have chili bean paste in my inventory, so I had to use Thai red curry paste.  Yes, I know that's not the same thing.  It still tasted good.  In fact, it tasted so good that my husband was disappointed that there wasn't more. 

Dry-Fried Glass Noodles (serves 4; approx. $1.07/serving)

4 ounces brown rice vermicelli, soaked in warm water 10 minutes and drained

1 tablespoon rice vinegar

2 teaspoons cornstarch

4 ounces ground turkey (other meats may be used, but I like turkey.)

1 tablespoon olive oil

4 garlic cloves, crushed

1 tablespoon minced ginger

1 tablespoon Thai red curry paste

3 dried red chiles

1 teaspoon soy sauce

1 scallion, chopped

1/4 teaspoon sesame oil

1 serrano chile, sliced

Equipment:

• Large wok or saute pan

1. Cut the noodles into pieces, approximately 3", and set aside.
2. Combine the rice vinegar, 2 teaspoons soy sauce and corn starch in a bowl.  Mix well.
3. Add the meat and stir to coat.  Set aside and let stand 10 minutes.  (This should be enough time to prep your other ingredients.)
4. Heat a wok over high heat.  Add the olive oil and swirl to coat the sides.
5. Add the garlic, ginger, curry paste and dried chiles.  Cook until fragrant, stirring.
6. Add the meat.  Stir-fry until cooked.  This will vary depending on what kind of meat you use, but turkey cooks up pretty quickly.
7. Add the remaining soy sauce and noodles.  Stir-fry 2 - 4 minutes.
8. Add the sesame oil and scallion.  Remove from heat.
9. Turn out into your serving vessel.  Garnish with the sliced serrano and serve.

Recipe: Six-Hour Moroccan Leg of Lamb (Guest Post from Fearless Grill)

Recipe Source: Perry Lang, Adam. Serious Barbeque. Hyperion, New York, 2009 pp. 228-229

We recently had some friends over for dinner to celebrate one of their birthdays. She is a big fan of smoked meat, and I decided to try something new from this cookbook, which I recently acquired and have thoroughly enjoyed. I settled on this Moroccan 'Mechoui' lamb dish, as I knew everyone attending likes lamb, and it sounded pretty interesting.

I really didn't make many changes to the recipe except to substitute store-bought orange juice for the fresh-squeezed called for in the book, as I realized we forgot to buy oranges when I started cooking. I had some trouble making a foil packet to hold the dried apricots and orange juice as the recipe called for. I couldn't quite get the foil to seal, and the orange juice kept leaking out. Finally, I grabbed a disposable aluminum loaf pan we had on hand, put the mixture in there, and sealed the top with foil. This ended up working fine. Also, I used less than the half cup of olive oil recommended for dressing the cutting board, as I didn't think the meat needed the extra fat.

Everyone really liked this dish a lot. The lamb came out extremely tender, with nice smoke flavor blending with the mix of Moroccan spices. The apricot preserves combined with the dried apricots added a touch of sweetness that nicely complimented the spices and the flavor of the meat itself. We had almost none left over, despite serving 7 lbs of lamb for 5 people. Sure sign of a winner.

Six Hour Moroccan Leg of Lamb (Serves 6-8)

Equipment Required

• Big Green Egg or other smoker
• Food-safe spray bottle
• Heavy duty tin foil
• Disposable aluminum loaf or pie pan (optional but recommended)

One 7 to 7.5 lb leg of lamb, bone removed

10 garlic cloves, peeled and cut into thirds

Seasoning Blend

2 tablespoons mild chile powder (I used chipotle)

3/4 teaspoon ground allspice

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon turmeric

3/4 teaspoon ground cumin

3/4 teaspoon crushed red pepper flakes

3/4 teaspoon finely ground black pepper

3/4 teaspoon kosher salt

Apple Juice Spray

1/4 cup water

1/4 cup apple juice

Wrapping Mixture

2 tablespoons butter, melted

1/2 cup honey

1 cup water

Apricots

1 cup dried apricots, cut into 1/2" slices

3/4 cup orange juice

Preserve Blend

1/2 cup apricot preserves

1 tablespoon lemon juice

Finishing Dressing

Extra Virgin Olive Oil

1/4 cup finely chopped fresh parsley

Coarsely ground salt

Coarsely ground black pepper

1. Using the point of a paring knife, make a series of evenly spaced incisions on the surface of the meat and insert the garlic.
2. Combine the seasoning blend ingredients. Moisten the lamb with water, and rub the seasoning blend into the meat. Wrap in plastic and refrigerate for at least 2 and up to 24 hours.
3. Prepare your smoker for indirect cooking at 250 degrees Fahrenheit. In my large Big Green Egg, I set up with my plate setter legs up, and a drip pan between the legs. I used chunks of hickory for smoke.
4. Remove the meat from the plastic, place over the drip pan, and smoke for 4 hours. Spray with the apple juice spray once per hour.
5. Combine the wrapping mixture ingredients. Lay out a double sheet of aluminum foil big enough to wrap the lamb. Remove the lamb from the smoker and place in the center of the foil. Turn up the sides of the foil, pour the wrapping mixture over the lamb, and securely wrap with the foil. Return to the smoker for one hour.
6. Put the dried apricots and orange juice into a disposable aluminum dish (or attempt making a foil packet to hold them), and cover with foil.
7. Remove the lamb from the smoker and allow to rest, still wrapped, for 30 minutes.
8. Unwrap the lamb. Stir together the preserves and lemon juice, and reserve half for the cutting board. Brush the entire surface of the lamb with the rest.
9. If using a ceramic smoker like a Big Green Egg, carefully remove the grid and drip pan. Put the packet containing the apricots and orange juice directly on the plate setter, then replace the grid and put the lamb back in the smoker. If you are using another type of cooker, put the packet in the hottest part of your cooker. Cook the lamb for another 30 minutes.
10. Brush the reserved preserve blend onto your cutting board, drizzle on some olive oil, and sprinkle with the chopped parsley. Top with the lamb. Spray again with the apple juice, and allow to rest for 10 minutes.
11. Slice the lamb against the grain into 1/4" thick slices, dredging to coat with the blend on the cutting board. Add additional preserve blend as needed. Season with salt and pepper, and arrange the apricots from the packet on the board. Serve directly from the board.

Recipe: Linguine with Clams

Recipe Source: Doeser, Linda.  Fish & Shellfish.  Anness Publishing, London, 2003 p. 106

When I was pregnant, people kept telling me that motherhood was a "transformative experience."  "Oh, you'll love it," they said.  "It's very transformative."  Well, that didn't sound very appealing to me.  My life pre-Fearless Baby was not perfect but I certainly didn't feel that it needed to be "transformed."  The only thing I wanted transformed was the large bulging 30 pound weight hanging off my front end.  Now that she's here, I can't say that I've found it to be all that transformative.  I'm still me.  I still like the same things and dislike the same things.  There have been some changes, but the most major change has come in the kitchen.

How does this work, you ask?  (No, really, you do ask.  That's your cue.)  Well, every day at around four or five o'clock, the Fearless Baby wants to cuddle.  This involves me lying down or reclining somewhere, putting Fearless Baby on my chest and holding her.  We call this "going splat," since she basically splays herself across my torso like she's been shot out of a cannon and falls asleep.  If I try to move her to her crib during splat time, she wakes up and screams and screams until we go back to Splat. 

You might say, "Oh for crying out loud, let her cry it out.  She's a baby.  She'll get over it."  Here's the thing: I don't want to.  I really don't.  I enjoy Splat Time almost as much as the Fearless Baby does.  Unfortunately, Splat Time interferes with cooking time.  I've therefore been looking for easy, quick dishes that I can make during the week.  Sometimes they're dishes that I make ahead and reheat, like a soup or casserole.  And sometimes they're dishes that cook up quickly, like this pasta dish.

I was a little put off by using canned clams in this dish at first, but at the end of the day we really didn't notice the difference.  I made a few changes to the original, but the summary of changes is that I used whole wheat pasta and eliminated all dairy.  I omitted the creme fraiche and used olive oil for the butter. 

Linguine with Clams (serves 4; approx. $3.18/serving)

1 package whole-wheat linguine, cooked and drained

2 tablespoons olive oil

2 leeks, thinly sliced

2/3 cup white wine

1 28-oz can diced tomatoes

1 9-oz can clams

2 tablespoons dried basil

1 teaspoon ground turmeric

Equipment:

• Large saute pan

1. Heat the olive oil in the saute pan.
2. Add the leeks.  Cook gently until softened but not colored.
3. Add the wine, turmeric and tomatoes.  Bring to a boil and reduce by half.
4. Add the clams and basil, as well as salt and pepper to taste.  Reduce heat to a simmer and heat thoroughly.
5. Put the pasta in the serving vessel.  Pour the sauce over it and toss to coat. 
6. Serve. 

Recipe: Baked Barley Casserole

Recipe Source: Kremezi, Aglaia.  Mediterranean Hot and Spicy.  Broadway Books, New York, 2009 p. 165

What do you do when you're serving an unknown number of people at a time to be determined?  When I'm serving an unknown number of people I try to have something with a lot of carbohydrates on the table.  It makes people feel fuller.  Of course, "a lot of carbohydrates" doesn't have to mean "unhealthy" or "full of empty calories."  I can try to use some kind of whole grain to increase the nutritional value, and add some vegetables to the dish because you can never have too many vegetables on the table.  When the serving time is unpredictable, what I like to do is find a dish that can be served cold or at room temperature.  This dish fit both bills perfectly. 

Of course, I wouldn't be me if I didn't make some changes.  The biggest change, of course, was in the type of grain.  The original recipe wanted Arborio rice.  I didn't.  More to the point, I couldn't find my Arborio rice, but the reason I couldn't find it was because I haven't been using it.  I've been using barley for everything that calls for Arborio rice and I decided that this dish would be no different.  I halved the amount of feta cheese solely to reduce the fat count of the finished product.  I also reduced the amount of olive oil used.  The result was actually a pretty tasty dish that could be good as a side dish or as a vegetarian main dish for a smaller party. 

Baked Barley Casserole (serves 8; approx. $2.53/serving)

3 tablespoons olive oil

2 1/2 cups scallions, chopped (include most of the green part.)

2 green bell peppers, diced

4 jalapeno chiles, diced

1 1/2 cups barley

1/2 pound feta cheese, crumbled

1 cup fat-free Greek yogurt

1 cup chopped fresh dill

1 quart whole milk (approx.)

Equipment:

• Large, oven-proof saute pan

1. Preheat your oven to 350 degrees.
2. Heat the oil in the saute pan.  Add the scallions, peppers and chiles and saute until soft.
3. Add the barley and saute another couple of minutes.
4. Remove from heat and let cool slightly. 
5. Stir in the feta, yogurt and dill. 
6. Add 3 1/2 cups of the milk.  Bake 20 minutes.
7. Stir and bake another 20 minutes, adding the rest of the milk if necessary.
8. Serve hot, warm, or at room temperature. 

Recipe: Black Bean Dip

Recipe Source: American Diabetes Association

As I've mentioned previously, when we decided to host our annual baseball overdose the day after Easter I needed to come up with some recipes that could be prepared several days in advance.  I found this one in my Living Cookbook recipe management software and decided to give it a try.  I personally felt that this dip worked best out of all of them (the other two being the White Bean Dip and Hummus previously posted here.)  It had the most flavor, and more importantly it had the most unique flavor.  (I guess that the White Bean Dip and Hummus are both Mediterranean dips, so the similarities shouldn't be so astonishing.)  Furthermore, this is the one that my husband finished the next day. 

I made a couple of changes to the recipe.  I increased the garlic and I omitted the sugar.  I wasn't really sure what the point of the sugar was.  Of course, I'm not generally a fan. 

Black Bean Dip (makes about 4 cups; approx. $0.87/serving)

1 15-oz can black beans, drained and rinsed

1 onion, chopped

1 green bell pepper, chopped

4 garlic cloves, crushed

1 tablespoon red wine vinegar

1 tablespoon olive oil

Equipment:

• Food processor or immersion blender
• Large bowl (if using the immersion blender)

1. Combine all of the ingredients in the bowl (or food processor)
2. Process into a coarse mash. 
3. Serve. 

Recipe: Shrimp in Pickapeppa Sauce (Guest Post from Fearless Grill)

Recipe Source: Egghead Forum Recipe Section – Posted by 'Rhum and Jerk'. His description states that the recipe is sourced from a book titled Traveling Jamaica With Knife, Fork, and Spoon. http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=352

While I was responsible for cooking after Fearless Baby was born, I decided to take the opportunity to use up ingredients that had been piling up in our cabinets. We had several bottles of Pickapeppa Sauce that we purchased after making a tasty Tamarind Tenderloin (http://www.fearlesskitchen.com/2009/01/recipe-tamarind-tenderloin-guest-post-from-fearless-grill.html) last year, and then never used. I poked around looking for something that used Pickapeppa Sauce as a main ingredient and found this recipe on the Egghead Forum, a site for Big Green Egg owners. It looked good, and as an added bonus, shrimp were on sale at our local grocery store that week, so I decided to make it.

I made a couple of changes to this recipe. Fresh shrimp were double the price of frozen when I went to the store, so I bought a bag of frozen whole shrimp instead. I substituted an amber ale that I had on hand for the Red Stripe beer called for in the recipe since I don't really like Red Stripe, and didn't want to buy a 6-pack to use half a beer. I also doubled the amount of garlic called for. I couldn't find our Pyrex baking pan, which the recipe specified, and I couldn't find any other non-reactive pan that would fit in my Big Green Egg and would allow me to lay out all the shrimp in one layer. I used a large ceramic coated dutch oven, which wasn't quite big enough to lay all the shrimp out, so some ended up on top of others. To make up for this, I stirred them several times while cooking to make sure all the shrimp got equal exposure to the heat.

This dish came out great. The shrimp were really tasty, and picked up a lot of flavor from the sauce. The sauce was fantastic, and I wish I had made more than one loaf of bread to go with it, as we quickly went through a loaf soaking it up. In fact, we froze the remaining sauce to dip in bread at a later date. The only change I might suggest to this besides using the correct type of pan, is to reconsider cooking the shrimp in their shells. Although this technique may provide better flavor to the dish, shelling the sauced shrimp made an unholy mess while eating. While this was fine for a family dinner, if I was going to serve this to guests or at a party, I would try shelling the shrimp before cooking to make them easier to eat.

Shrimp in Pickapeppa Sauce (Serves 3-4)

Equipment Required

• Big Green Egg or oven
• Large, non-reactive baking pan (9x12 ovenproof glass dish specified in recipe)

2 lbs raw shrimp, with shells and heads if possible

1/2 cup olive oil

10 cloves garlic, thinly sliced

1 tablespoon coarsely ground black pepper

1 teaspoon kosher salt

1 1/2 teaspoons dried rosemary, crushed

1 bottle Pickapeppa Sauce

2 lemons, juiced

1/4 lb unsalted butter, cut into thin squares

1/2 cup beer, at room temperature

Several loaves of white bread

1. Place the shrimp in your baking pan. Pour the olive oil over the shrimp, then evenly scatter the garlic slices over the shrimp and sprinkle with the pepper, salt, and rosemary. Cover all the shrimp with Pickapeppa Sauce, then drizzle with lemon juice. Allow to marinate for 2 hours at room temperature, shaking the dish occasionally.
2. Preheat your Big Green Egg or oven to 350 degrees. Add the beer and butter squares to the dish, and bake for 10 – 15 minutes, or until all the shrimp are visibly cooked (red). If necessary, turn or stir the shrimp to expose them evenly to the heat.
3. Serve immediately, with bread to soak up the sauce.

Recipe: Moroccan Fish Soup (Chorba Bil Hout)

Recipe Source: Mallos, Tess.  The Food of Morocco.  Murdoch Books, Millers Point, 2008 p. 206

I love fish.  Unfortunately, neither my mother nor my sister share my love for the produce of the sea, so it rarely made an appearance on the dinner table growing up.  My father fly fishes, so we'd sometimes have trout, and I could order fish if we went out to eat.  My mother would eat fried fish on Good Friday as a form of penance, although I have to say that the kind of deep-fried, overcooked stuff that she would get would constitute a penance in just about any religion.  Anyway, now that I have my own kitchen, I like to cook with fish. 

This recipe was astoundingly easy to make.  The most difficult part was roasting the peppers.  I made it easier by using ground tomatoes and omitting the pureeing step, which didn't seem to have a negative effect on the dish at all.

Chorba Bil Hout (serves 6; approx. $3.81/serving)

2 red bell peppers

1 habanero chile

2 tablespoons olive oil

1 onion, finely chopped

1 tablespoon tomato paste

1 tablespoon harissa

8 garlic cloves, crushed

2 teaspoons ground cumin

2 1/2 cup water

3 cups Spiced Herb Tea

14 ounces ground tomatoes

1 1/2 pounds cod fillets, cut into 3/4" cubes

2 bay leaves

2 tablespoons chopped fresh cilantro

Equipment:

• Broiler pan
• Paper bag
• Large saucepan

1. Quarter the red bell peppers and remove the seeds and membranes.
2. Halve the habanero.
3. Put both peppers on the broiler pan and broil until the skin blackens. 
4. Remove the peppers and put them in a plastic bag.  Tuck the end of the bag underneath the bag and wait until the peppers are cool enough to handle.
5. Peel the peppers.  Cut the bell peppers into strips.  Set aside.
6. Heat the oil in the saucepan and gently cook the onion until softened, about 5 minutes.  Season with kosher salt.
7. Add the tomato paste, harissa, garlic, cumin and water.  Stir to combine.
8. Add the spiced herb tea, 2 more cups water, and the ground tomatoes. 
9. Bring to a boil, then reduce heat and add the fish and bay leaves. 
10. Simmer 7 - 8 minutes or until the fish is cooked through. 
11. Garnish with the cilantro and serve.