Moroccan Fish Stew
I'll admit that I have not been very motivated to cook at all as of late. Maybe it's the mid-summertime blues, I dunno? However, earlier this month I bought some lovely rockfish from our amazing local fisherwoman Stephanie. (If you're local to Santa Barbara, check her out here.) After I learned how to filet a rockfish (thanks YouTube!), I had a ton of fillets and a fish head to deal with. We turned the latter into stock, and after a lovely filet meal, the second filet was used in this stew. You don't have to make your own stock for this--just use vegetable or chicken, and any whitefish should do.
OR, forgo the fish and make this vegan-friendly! It's got an amazing broth and the chickpeas will give you added protein.
Too hot for soup? Save this recipe for the cooler fall nights coming up--it's soooo worth it!