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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.
Serves: 4
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:
Energy |
1435.112kJ 343.0kcal |
---|---|
Fat | 14.3g |
Saturated Fat | 2.2g |
Sugars | 3.5g |
Salt | 0.3g |
This recipe was first published in October 2007.
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