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    Tunisian Fish Stew With Potatoes

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    Tunisian Fish Stew With Potatoes

    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 chilli 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.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 500g New potatoes, scrubbed, peeled and cut into thick slices
    • 2 Medium tomatoes, peeled and quartered
    • ½ tsp Paprika
    • ¼ tsp Harissa (or a large pinch of chilli powder)
    • ½ tsp Ground cumin
    • 3 Garlic cloves, chopped
    • ½ Lemon, juice
    • 3 tbsp Extra virgin olive oil
    • 500g White fish fillets, skinned
    • 20g Flat-leaf parsley or coriander, chopped
    • 3–4 Mint sprigs, chopped


    1. Put all the ingredients except the oil, fish and herbs in a pan with 1 litre water. Simmer for 25 minutes or until the potatoes are tender.
    2. Stir in the extra virgin olive oil and add the fish. Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs. Season and serve.

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    Drinks recommendation

    With its lemon juice, chilli and spices, this fish stew already has intrinsic natural balance; add a little scented charm with an Albariño from Spain.


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