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!
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 4garlic cloves
- 3tbsptomato paste
- 1½tspcumin
- ¼tspred pepper flakes,dried
- ½tspfresh ground black pepper
- 1tspsalt
- 4cupschicken broth,(1 quart), canned, low sodium
- ¾lbboiling potatoes,(about 2)
- 3carrots
- 1turnip
- 2zucchini
- 1½lbscod fillets
- 3tbspfresh parsley,chopped
Instructions
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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.
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Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and ½ teaspoon of the salt. Cook, stirring, for 2 minutes.
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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.
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Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook for about 3 minutes, until just done.
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Serve the stew topped with the parsley, and enjoy!
Recipe Notes
Fish Alternatives: Any relatively firm, white-fleshed fish will work well.
Nutrition
- 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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