Tunisian Fish-and-Vegetable Stew
Carrots, turnip, zucchini, potatoes and cod simmer in a spicy tomato broth redolent of garlic and cumin. The spiciness here comes from red-pepper flakes, but feel free to use the fiery Tunisian hot sauce harissa if you can get hold of some. Serve the fragrant stew with steamed couscous, which all absorb the generous quantity of broth. Slideshow: More Light Stews
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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.
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.