Tunisian Fish-and-Vegetable Stew Recipe

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Pearl Myers Modified: March 21, 2022
Tunisian Fish-and-Vegetable Stew Recipe

How To Make Tunisian Fish-and-Vegetable Stew

Flaky fish, tender potatoes, and crisp turnips simmered in a rich tomato broth makes up this lusciously filling vegetable stew!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 2tbspcooking oil
  • 1onion
  • 4garlic cloves
  • 3tbsptomato paste
  • tspcumin
  • ¼tspred pepper flakes,dried
  • ½tspfresh ground black pepper
  • 1tspsalt
  • 4cupschicken broth,(1 quart), canned, low sodium
  • ¾lbboiling potatoes,(about 2)
  • 3carrots
  • 1turnip
  • 2zucchini
  • lbscod fillets
  • 3tbspfresh parsley,chopped


  1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.

  2. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and ½ teaspoon of the salt. Cook, stirring, for 2 minutes.

  3. 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 ½ teaspoon of salt.

  4. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook for about 3 minutes, until just done.

  5. Serve the stew topped with the parsley, and enjoy!

Recipe Notes

 Fish Alternatives: Any relatively firm, white-fleshed fish will work well.


  • Calories: 428.68kcal
  • Fat: 11.86g
  • Saturated Fat: 1.68g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 6.14g
  • Polyunsaturated Fat: 3.14g
  • Carbohydrates: 39.61g
  • Fiber: 6.03g
  • Sugar: 13.06g
  • Protein: 41.25g
  • Cholesterol: 80.34mg
  • Sodium: 1180.05mg
  • Calcium: 114.33mg
  • Potassium: 1985.44mg
  • Iron: 3.62mg
  • Vitamin A: 436.98µg
  • Vitamin C: 55.04mg
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