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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

Ingredients

  • 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

Method

  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.

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.

Comments and images

Average user rating 4 stars out of 5

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Catherine Edwards

Catherine Edwards 02 February 2011 10:07

So easy and quick and fills your kitchen with the most gorgeous smells. V healthy too, will make again and again.

janemil

janemil 09 September 2010 13:40

This recipe is fabulous and infinitely adaptable. I was looking to replicate a dish I had had in Portugal. I added some onions at the beginning, half a chicken stock cube and some tomato puree to the broth, I then finished off by adding a handful of raw tiger prawns - it was delicious !

Mrs Piper

Mrs Piper 14 November 2009 16:34

This was lovely but it did need approx double the amount of herbs / spices and I reduced it down quite considerably to make it less watery.

CRAndersen

CRAndersen 16 September 2009 13:00

You can't win 'em all, and I was disappointed wit this. I like the combination of fish, tomato and potato, but I prefer Italian Baked Fish with Tomatoes and Olives, also a Waitrose recipe. That is a truly delicious combination with a touch of chilli. Far less watery and a success every time.

Aztecarts

Aztecarts 11 June 2008 16:03

I agree with the previous comments - it's the kind of recipe you can make your own - or try something different every time - and even with the extra liquid you end up with a very tasty fish soup!

albuqwerky

albuqwerky 09 May 2008 04:24

Have just finished tweeking this recipe. We reduced the 'soup' a lot and added salt, pepper, and more of all the spices, plus a little chicken bouillon. With tweeks it is pretty tasty. Without, it is a lot too watery!

ROZELLA

ROZELLA 09 March 2008 17:35

A very quick and easy recipe and also very tasty. A nice way to cook cod as I usually pan fry or bake. Next time I will add more harrisa. I also thickened sauce with cornflour.

Melvyn

Melvyn 13 January 2008 15:37

Agree the stock needs to be reduced, or use less liquid, mine turned out more like a soup, but tasty nevertheless. Plus needs a bit more spice, and some saffron would probably be good.

happyschopper

happyschopper 06 December 2007 10:17

This is delicious! Was really surprised at how tasty it was despite being so quick and easy to cook - healthy as well?! I tend to use a tad use more paprika & cumin than the recipe states - also more tomatoes!

ornette

ornette 11 October 2007 21:39

Works well. I removed the potatoes and reduced the stock before adding the fish. I also crushed a few potatoes to thicken the stock and added lime and lemon juice.

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4 stars out of 5

Average user rating Based on 26 ratings

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Nutritional Info

Typical values per serving:
Energy 343.0kcal
Sugars 3.5g
Fat 14.3g
Saturated Fat 2.2g
Salt 0.3g

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This recipe was first published on Waitrose.com in October 2007