RCI-SF.005.0068.001
Tunisian Fish-and-Vegetable Stew
Tunisian Fish-and-Vegetable Stew
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- Onion1 unitchopped
- garlic4 clovescut into thin slices
- 3 tablespoons
- 1 1/2 teaspoons
- 1/4 teaspoon
- 1/2 teaspoon
- 1 teaspoon
- 1 quart
- boiling potatoes (about 2)3/4 poundpeeled and cut into 1-inch pieces
- carrots3 unitcut into 1-inch pieces
- turnip1 unitpeeled and cut into 1-inch pieces
- zucchini2 unitcut into 1-inch pieces
- cod fillets1 1/2 poundscut into 1 1/2-inch chunks
- 3 tablespoons
Method
1
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2
Add the sliced garlic and cook for 1 minute, stirring constantly, until fragrant and beginning to color slightly.
3
Stir in the tomato paste, cumin, red pepper flakes, black pepper, and salt. Mix well to coat the aromatics and cook for 2 minutes to bloom the spices.
2 minutes
4
Pour in the chicken broth, stirring to combine and dissolving any browned bits from the bottom of the pot. Bring the mixture to a boil.
5
Add the peeled and cubed potatoes, carrots, and turnip. Return to a gentle boil, then reduce heat to maintain a steady simmer.
10 minutes
6
Simmer the vegetables for approximately 10 minutes, until they begin to soften but are not yet fully cooked.
7
Add the zucchini pieces and stir gently to combine with the other vegetables. Continue simmering for 3-4 minutes.
4 minutes
8
Nestle the cod chunks carefully into the stew, distributing them evenly among the vegetables. Season the fish lightly with additional salt and pepper if desired.
9
Simmer gently for 5-7 minutes, until the fish is just cooked through and flakes easily when tested with a fork; avoid stirring vigorously to prevent breaking the delicate fish.
6 minutes
10
Taste the stew and adjust seasoning with salt, pepper, or spice as needed. Remove from heat and stir in the fresh chopped parsley.
11
Ladle the stew into bowls, ensuring each serving contains pieces of fish, vegetables, and broth. Serve hot.