Moroccan Fish Stew, New Hampshire cod style

This dish was inspired by a NY Times piece.  With the exception of chickpeas and couscous, and a few spices, the dish can be prepared using NH-local ingredients.  And, it is "wicked delicious."  By far it is one of the most flavorful soups I have ever eaten...and I fancy myself a soup snob.
You'll need to have ample soup stock on hand.  Also have the harissa at your ready (see that recipe post).

Lip-smacking Harissa recipe

The inspiration for this version of harissa came from an article in the NY Times last year at this time.  I've posted the link to the original recipe at the bottom of this entry.

The first time I made this I used small, hot, red chiles that we got from Meadow’s Mirth and a handful of larger, less hot, chilies from Barker's Farm.  This time, with only a handful of Barker's chilies remaining in my pantry, I supplemented with 'new mexico' and 'chipotle' chilies from a small, local supermarket.