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Tunisian Fish Stew With Potatoes
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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.
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.
Typical values per serving:
This recipe was first published in October 2007.