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Main course · Algerian

Algerian Spiced Fish Stew with Potatoes and Harissa

40 min Serves 4 ~308 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g white fish fillets (such as pollock)
  • 400 g waxy potatoes, thinly sliced
  • 1 onion, finely sliced
  • 4 garlic cloves
  • 2 tbsp harissa paste
  • 400 g chopped tomatoes
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
308 kcal
Protein
31.7 g
Carbohydrate
23.5 g
of which sugars
6.3 g
Fat
9.2 g
of which saturates
1.3 g
Fibre
3.7 g
Salt
0.63 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a wide pan and cook the onion for 6 minutes until soft, then stir in the garlic and harissa paste and cook for 1 minute.

  2. 2

    Add the potato slices and chopped tomatoes with 200ml water, cover and simmer for 15 minutes, until the potatoes are nearly tender.

  3. 3

    Lay the fish on top, cover and cook for 8-10 minutes, until the fish is opaque and flakes easily.

  4. 4

    Scatter with the fresh coriander and serve straight from the pan.

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