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Tunisian Fish-and-Vegetable Stew

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Tunisian Fish-and-Vegetable Stew

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SERVES: 4
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
directions
  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.

NOTES 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.

wine recommendation Serve a cold glass of rosé with this Mediterranean-inspired dish. Try Côtes de Provence or Bandol, both from France, or one of the new drier rosés from California.

Search for easy-to-find bright, fruity rosé
Recipe by Quick From Scratch Fish & Shellfish
This recipe originally appeared in January, 1997.