Tunisian Fish Stew With Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread. Ingredients:
1 lb new potato, scrubbed, peeled and cut into thick slices |
2 tomatoes, peeled and quartered |
1/2 teaspoon paprika |
4 cups low sodium chicken broth or 4 cups water |
1/4 teaspoon harissa (or a large pinch of chili powder) |
1/2 teaspoon ground cumin |
3 garlic cloves, chopped |
1/2 lemon, juice of |
3 tablespoons extra virgin olive oil |
1 lb white fish fillet, skinned |
1 ounce flat leaf parsley, chopped |
3 mint sprigs, chopped |
Directions:
1. Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
2. Stir in the extra virgin olive oil and add the fish.
3. Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
4. Season and serve.
|
|