The Arabs brought citrus fruit to Sicily when they ruled the island a millennium ago. We're glad they did, because Sicilians have cleverly incorporated citrus into dishes ranging from swordfish carpaccio to casata cake. The following is a wonderful variation on the fruit-and-fish theme in the form of a tangine, a slow-cooked stew originating in Morocco.

Kumquat, a petite citrus with sweet, edible skin, is in season during the winter. It provides a refreshing twist on this tangine, which centers around a study fish like halibut, tilapia, or tuna steak. Serve it with a side of couscous or quinoa (pictured).

A fruit-forward Sicilian wine is the perfect accompaniment. Try Planeta's Cerasuolo, whose bright strawberry and pepper notes marry well with the kumquat and North African spices. For a white, try the winery's Cometa, a succulent, juicy wine based on the Fiano grape.

Kumquat Tangine
(serves 6)

1 tablespoon extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, slivered
1 tablespoon minced fresh ginger
2 pounds meaty white fish, such as halibut, tilapa, or tuna steak, cut into 2" pieces (Can substitute boneless chicken thighs)
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 14-oz can seafood or vegetable broth
12 oz. kumquats, seeded & roughly chopped (To seed, cut lengthwise, then remove seeds)
1 15-oz can chickpeas, rinsed
1-1/2 tablespoons honey

1. Preheat over to 375 degrees F.
2. Heat oil in an overproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger, cook for 1 minute, stiring constantly.
3. Add fish (or chicken); cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper, and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas, and honey. Bring to a simmer.
4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the fish (or chicken) is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.

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