Tunisian Fish Stew With Potatoes Recipes

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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.

TFINA PKAILA (TUNISIAN STEW)



Tfina Pkaila (Tunisian Stew) image

Make and share this Tfina Pkaila (Tunisian Stew) recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 small yellow onion, minced
1 lb ground chuck
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
3/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup olive oil
1 lb beef short rib (flanken-cut)
kosher salt & freshly ground black pepper, to taste
4 garlic cloves, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 ounces spinach leaves, chopped
1 (16 ounce) can white kidney beans, rinsed drained
cooked couscous, for serving

Steps:

  • Heat oil in a 6-qt saucepan over medium-high heat. Add onions and cook, stirring, until soft (5 minutes). Using a slotted spoon, transfer onions to a bowl.
  • Stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty very small balls.
  • Return saucepan and oil to medium-high heat. Add meatballs and cook, turning, until browned all over (4 minutes). Transfer to a plate and set aside.
  • Return saucepan to medium-high heat and add oil. Season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides (8 minutes). Transfer ribs to a plate and set aside.
  • Add garlic and onions to pan, and cook, stirring, until lightly caramelized (5 minutes). Return ribs to pan along with stock and bring to a boil. Reduce heat to medium-low, cover and cook until beef is just tender (1 hour).
  • Add meatballs and cook until tender (8 minutes). Add spinach and beans and cook until spinach and beans are tender (4 minutes). Serve over cooked couscous.

Nutrition Facts : Calories 708, Fat 56, SaturatedFat 19.6, Cholesterol 140.6, Sodium 1959.1, Carbohydrate 18, Fiber 6.1, Sugar 3.2, Protein 33

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