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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 chili 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.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
  2. Stir in the extra virgin olive oil and add the fish.
  3. Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
  4. Season and serve.

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