Moroccan Fish with Currants and Apricots

2 4-6 ounce fish fillets
heaping tablespoonful of dried currants
4-5 dried apricots (cut into currant-sized dice)
juice of 1 orange
pinch of salt
1/2 cup skin-on almonds
2 teaspoons cumin seeds, divided
4 teaspoons Aleppo pepper, divided
salt to taste
half a medium onion; thinly sliced
3 tiny carrots, thinly sliced
olive oil to taste
teaspoon of whole cumin seed,
1/2 cup white wine
3/4 cups water

Place currants and apricots in a bowl and cover with orange juice. Add a pinch of salt. Soak while preparing remaining ingredients.

Toast almonds. In a dry frying pan toast one teaspoon of the cumin seed. Then, with a grinder or mortar and pestle, grind the cumin and a good tablespoon of the toasted almonds, along with a teaspoon of Aleppo pepper; add some salt to the mixture and set aside.

Roughly chop or slice the remaining almonds and reserve.

Sweat carrots and onion in olive oil over medium-low heat, along with a teaspoon of whole cumin seed, two or three teaspoons of Aleppo pepper and some salt. Don?t let them brown.

When the onions and carrots are nearly cooked, add half a cup of white wine, and reduce to nearly nothing. Add three quarters cup of water, the chopped almonds and the currant-apricot mixture, along with its orange juice. Simmer gently, uncovered, for three or four minutes.

Dredge the fish in the ground spice/almond mixture. Brown it in olive oil, one to one and a half minutes per side.

Remove the fish to the pan containing all the other ingredients and nestle it in. Simmer for five to six minutes, uncovered.

Check the broth for seasoning; it will have become surprisingly flavorful considering that there?s no stock in it. It may need diluting if it has reduced too much; you want a fairly soupy result.

Serve in soup plates with the fish set on its share of broth and solids.
Finish with a drizzle of olive oil if you like.
Adapted from Bitten.