Tunisian Fish-And-Vegetable Stew Recipe

Name: Tunisian Fish-And-Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 onion, chopped; 4 cloves garlic, cut into thin slices; 3 tablespoons tomato paste; 1 1/2 teaspoons cumin; 1/4 teaspoon dried red-pepper flakes; 1/2 teaspoon fresh-ground black pepper; 1 teaspoon salt; 1 quart canned low-sodium chicken broth or homemade stock; 3/4 pound boiling potatoes (about 2), peeled and cut into 1-inch pieces; 3 carrots, cut into 1-inch pieces; 1 turnip, peeled and cut into 1-inch pieces; 2 zucchini, cut into 1-inch pieces; 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks; 3 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, cut into thin slices
3 tablespoons tomato paste
1 1/2 teaspoons cumin
1/4 teaspoon dried red-pepper flakes
1/2 teaspoon fresh-ground black pepper
1 teaspoon salt
1 quart canned low-sodium chicken broth or homemade stock
3/4 pound boiling potatoes (about 2), peeled and cut into 1-inch pieces
3 carrots, cut into 1-inch pieces
1 turnip, peeled and cut into 1-inch pieces
2 zucchini, cut into 1-inch pieces
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
3 tablespoons chopped fresh parsley

1
In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook, stirring, for 2 minutes.
2
Add the broth and bring to a simmer. Add the potatoes and carrots and simmer for 10 minutes. Stir in the turnip, zucchini, and the remaining 1/2 teaspoon salt. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook until just done, about 3 minutes. Serve the stew topped with the parsley.
3
Fish Alternatives: Any relatively firm, white-fleshed fish will work well. Try rockfish, grouper, or for a special treat, halibut. Be sure to remove the skin before adding the fish to the pot.
4
Wine Recommendation: Serve a cold glass of rose with this Mediterranean-inspired dish. Try Cotes de Provence or Bandol, both from France, or one of the new drier roses from California.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1 onion, chopped, 4 cloves garlic, cut into thin slices, 3 tablespoons tomato paste, and more.

Yes, Tunisian Fish-And-Vegetable Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tunisian Fish-And-Vegetable Stew

How did you like this recipe?

Frequently Asked Questions