Pinch of baharat (available at Middle Eastern markets)
Salt and white pepper
Harissa (optional, available at Middle Eastern markets)
2 slices French (or similar) bread, toasted (optional)
In a large sauté pan, heat the olive oil over medium heat. Add the garlic,
onion and green bell pepper.
Cook until the onion softens and begins to brown, 5 minutes. Add the chopped
tomato, basil, cilantro, white wine and tomato sauce; stir to combine. Bring
to a simmer.
Add the salmon and sea bass. Poach for 3-4 minutes; add the scallops, mussels
and calamari. Cook for another 4-5 minutes or until the mussels are open and
the fish is uniformly tender. Season with the baharat, salt and white pepper
Divide between two bowls. Garnish each bowl with a slice of French bread
slathered with harissa.
Yield: 2 servings
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