Marqa Hout Sfaxia Sfax fish stew
The Sfax coast in a pot — white fish simmered in a red broth sharpened with cumin and plenty of garlic.
Serves 4 · 40 min
Per portion
| Calories | 344 kcal |
|---|---|
| Protein | 34.4 g |
| Carbohydrates | 18.9 g |
| Fat | 13.3 g |
| Saturated fat | 2.1 g |
| Sugars | 4.3 g |
| Fibre | 3.6 g |
| Sodium | 1259.9 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 700 g, in steaks white fish
- 4, grated tomatoes
- 1 mgharfa kbira tomato paste
- 5 cloves garlic
- 2 mgharfa s8ira cumin
- 1 mgharfa s8ira harissa
- 2, cubed potatoes
- 3 mgharfa kbira olive oil
- a handful coriander (optional)
Method
- Fry the garlic in olive oil, then the harissa, tomato paste and cumin.
- Add the grated tomato and let it darken.
- Add water and the potatoes and simmer until nearly done.
- Lay in the fish and cook eight minutes more, no stirring.
- Finish with coriander and eat with bread.