Tunisian Fish Stew With Potatoes Recipes

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TUNISIAN FISH TAGINE



Tunisian Fish Tagine image

Provided by Food Network

Categories     main-dish

Time 1h

Yield serves 4

Number Of Ingredients 14

4 teaspoons cumin seeds
2 fresh red chiles
5 tablespoons olive oil
700 g (1 lb 6 oz) potatoes, peeled and cut into 1 cm (1/2") cubes
1 1/2 teaspoons tumeric
2 medium onions, sliced into thin rings
1 stalk celery, finely chopped
4 Kaffir lime leaves, optional
2 teaspoons paprika
a pinch of saffron threads infused in 1 1/2 tablespoons warm water
4 x 150-170 g (5-6 oz) fish steaks, cod or hapuku
salt and pepper
2 x 400 g (14 oz) cans Italian tomatoes, pureed and sieved (about 2 cups)
large handful of cilantro to garnish

Steps:

  • Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.
  • Seed the chilies and cut into julienne strips.
  • Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.
  • At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.
  • As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.
  • Serve in large warmed bowl, sprinkled with cilantro.

TUNISIAN FISH STEW WITH POTATOES



Tunisian Fish Stew With Potatoes image

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.

Provided by English_Rose

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb new potato, scrubbed, peeled and cut into thick slices
2 tomatoes, peeled and quartered
1/2 teaspoon paprika
4 cups low sodium chicken broth or 4 cups water
1/4 teaspoon harissa (or a large pinch of chili powder)
1/2 teaspoon ground cumin
3 garlic cloves, chopped
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
1 lb white fish fillet, skinned
1 ounce flat leaf parsley, chopped
3 mint sprigs, chopped

Steps:

  • 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.
  • Stir in the extra virgin olive oil and add the fish.
  • Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
  • Season and serve.

TURKISH FISH STEW



Turkish Fish Stew image

A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.

Provided by Randall Shillman

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 45m

Yield 4

Number Of Ingredients 20

3 cups water
1 ½ cups dry couscous
2 tablespoons olive oil
1 small white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 cup marinated artichoke hearts, liquid reserved
2 teaspoons capers, liquid reserved
12 small green olives
1 (14.5 ounce) can chopped stewed tomatoes, drained
2 tablespoons white wine
1 tablespoon lemon juice
1 cup water
2 teaspoons sumac powder
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon minced fresh ginger root
ground black pepper to taste
1 pound tilapia fillets, cut into chunks

Steps:

  • In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
  • Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  • Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 53.4 g, Cholesterol 42 mg, Fat 12.4 g, Fiber 6.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 761.6 mg, Sugar 5.6 g

TUNISIAN VEGETABLE STEW



Tunisian Vegetable Stew image

This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."

Provided by spatchcock

Categories     Stew

Time 36m

Yield 4 serving(s)

Number Of Ingredients 13

1 thinly sliced onion
1/4 cup vegetable stock (or more)
3 cups thinly sliced cabbage
1 dash salt
1 large green pepper, diced or sliced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas
1/4 cup raisins or 1/4 cup currants
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 tablespoon lemon juice
salt

Steps:

  • Saute onions in stock for 5 minutes (or in oil, if you prefer).
  • Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
  • Add pepper and spices (I increase the amount of all the spices); saute another minute.
  • Stir in tomatoes, chickpeas and raisins.
  • Simmer, covered, for 15 minutes till vegetables are tender.
  • Add lemon juice and salt to taste.
  • Serve over couscous (or rice, or another grain).

TUNISIAN AROMATIC FISH SOUP WITH POTATOES



Tunisian Aromatic Fish Soup with Potatoes image

Categories     Soup/Stew     Fish     Herb     Potato     Tomato     Quick & Easy     Lunch     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

4 cups water
1 pound potatoes, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
2 medium tomatoes, peeled, quartered
3 garlic cloves, chopped
2 tablespoons chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1/3 cup plus 1 tablespoon finely chopped cilantro or parsley
1 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass)
3 tablespoons olive oil

Steps:

  • Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve.

FISH AND POTATO STEW



Fish and Potato Stew image

A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.

Provided by James

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h5m

Yield 6

Number Of Ingredients 11

2 medium potatoes, peeled and coarsely chopped
4 tablespoons olive oil
1 medium onion, sliced
½ cup pitted black olives
3 cloves garlic, finely chopped
1 (14.5 ounce) can Italian plum tomatoes, chopped
½ cup white wine
½ cup fish stock
2 tablespoons tomato paste
salt and freshly ground black pepper to taste
1 ¼ pounds whitefish fillets, skinned and deboned

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
  • Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
  • Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g

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