Tunisian Fish-and-Vegetable Stew

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Ingredients

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 4 cloves garlic, cut into thin slices
4. 3 tablespoons tomato paste
5. 1 1/2 teaspoons cumin
6. 1/4 teaspoon dried red-pepper flakes
7. 1/2 teaspoon fresh-ground black pepper
8. 1 teaspoon salt
9. 1 quart canned low-sodium chicken broth or homemade stock
10. 3/4 pound boiling potatoes (about 2), peeled and cut into 1-inch pieces
11. 3 carrots, cut into 1-inch pieces
12. 1 turnip, peeled and cut into 1-inch pieces
13. 2 zucchini, cut into 1-inch pieces
14. 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
15. 3 tablespoons chopped fresh parsley

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.