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Main course · Tunisian

Tunisian Spiced Fish Stew with Potatoes and Harissa (Hraimi-Style)

40 min Serves 4 ~320 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g white fish fillets (such as pollock)
  • 400 g waxy potatoes, thinly sliced
  • 5 garlic cloves
  • 1 tsp caraway seeds
  • 2 tbsp harissa paste
  • 2 tbsp tomato puree
  • 1 lemon, juiced
  • 2 tbsp fresh coriander, chopped
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
320 kcal
Protein
31 g
Carbohydrate
19.7 g
of which sugars
2.7 g
Fat
12.5 g
of which saturates
1.8 g
Fibre
3.8 g
Salt
0.61 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 garlic for 1 minute, then stir in the caraway seeds, harissa paste and tomato puree and cook for 1 minute.

  2. 2

    Add the potato slices and 300ml 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

    Squeeze over the lemon juice, scatter with the coriander and serve straight from the pan.

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