Tunisian Fish-and-Vegetable Stew

Description
Tunisian Fish-and-Vegetable Stew

Ingredients

 * 2 tablespoons cooking oil
 * 1 onion, chopped
 * 4 cloves garlic, cut into thin slices
 * 3 tablespoons tomato paste
 * 1 1/2 teaspoons cumin
 * 1/4 teaspoon dried red pepper flakes
 * 1/2 teaspoon fresh-ground black pepper
 * 1 teaspoon salt
 * 1 quart canned low-sodium chicken broth or homemade stock
 * 3/4 pound boiling potatoes (about 2), peeled and cut into 1-inch pieces
 * 3 carrots, cut into 1-inch pieces
 * 1 turnip, peeled and cut into 1-inch pieces
 * 2 zucchini, cut into 1-inch pieces
 * 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
 * 3 tablespoons chopped fresh parsley

Directions

 * 1) In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook, stirring, for 2 minutes.


 * 1) 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 1/2 teaspoon salt. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook until just done, about 3 minutes. Serve the stew topped with the parsley.

FISH ALTERNATIVES:

Any relatively firm, white-fleshed fish will work well. Try rockfish, grouper, or for a special treat, halibut. Be sure to remove the skin before adding the fish to the pot.

Recipe reprinted by permission of Food and Wine. All rights reserved.