Tunisian Seafood Makbouba with Saffron Basmati Rice

Name: Tunisian Seafood Makbouba with Saffron Basmati Rice
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Tunisian
Ingredients: 2 pound white fish fillets (cut into 2-inch pieces); 1.5 pound shrimp (large, peeled, deveined); 0.25 cup olive oil; 2 yellow onions (large, chopped); 6 clove garlic (minced); 2 green bell peppers (large, chopped); 2 red bell peppers (large, chopped); 2 can crushed tomatoes; 0.5 cup tomato paste; 4 cup fish broth; 2 tablespoon harissa paste; 2 teaspoon ground coriander; 2 teaspoon ground caraway; 1 teaspoon ground cumin; 1.5 teaspoon salt; 1 teaspoon black pepper; 4 cup basmati rice; 8 cup water; 1 pinch saffron threads (steeped in 2 tablespoons hot water); 0.25 cup fresh cilantro (chopped, for garnish); 1 lemon (cut into wedges for serving)

A vibrant and aromatic Tunisian stew featuring firm white fish and succulent shrimp simmered in a rich tomato and bell pepper sauce, perfumed with classic spices, served over fragrant saffron-infused basmati rice.

Prep: 50 min
Cook: 55 min
Total: 1 hr 45 min
Servings: 8
Cuisine: Tunisian
Difficulty: Hard

Dietary

Dairy-Free
Nut-Free
Gluten-Free
Pescatarian
High-Protein

Ingredients

2 pound white fish fillets (cut into 2-inch pieces)
1.5 pound shrimp (large, peeled, deveined)
0.25 cup olive oil
2 yellow onions (large, chopped)
6 clove garlic (minced)
2 green bell peppers (large, chopped)
2 red bell peppers (large, chopped)
2 can crushed tomatoes
0.5 cup tomato paste
4 cup fish broth
2 tablespoon harissa paste
2 teaspoon ground coriander
2 teaspoon ground caraway
1 teaspoon ground cumin
1.5 teaspoon salt
1 teaspoon black pepper
4 cup basmati rice
8 cup water
1 pinch saffron threads (steeped in 2 tablespoons hot water)
0.25 cup fresh cilantro (chopped, for garnish)
1 lemon (cut into wedges for serving)

Instructions

Season the fish pieces and shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside in the refrigerator.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onions and sauté for 8-10 minutes until softened and translucent. Add the minced garlic, green bell peppers, and red bell peppers, and cook for another 5-7 minutes until slightly softened.
Stir in the crushed tomatoes, tomato paste, fish broth, harissa paste, ground coriander, ground caraway, ground cumin, remaining 1 teaspoon salt, and 3/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 30 minutes, stirring occasionally, to allow flavors to deepen.
While the makbouba simmers, prepare the Saffron Basmati Rice. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a large saucepan, combine the rinsed rice, 8 cups water, and the steeped saffron threads (including the soaking liquid). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Carefully add the seasoned white fish pieces to the simmering makbouba, submerging them in the sauce. Cook for 5 minutes. Then, add the shrimp and continue to simmer for another 3-5 minutes, or until the fish is opaque and the shrimp are pink and cooked through. Be careful not to overcook the seafood.
Serve the Tunisian Seafood Makbouba hot over beds of Saffron Basmati Rice. Garnish with fresh cilantro and lemon wedges, if desired.

Notes

Makbouba benefits from resting for a few minutes off the heat before serving, allowing the flavors to meld. The sauce base can be made a day in advance for easier preparation on the day of serving.

Nutrition (per serving)

Calories: 610
Protein: 52.5 g
Carbohydrates: 71 g
Fat: 15 g
Fiber: 7 g
Sodium: 790 mg
Saturated Fat: 2.5 g
Sugar: 10 g
Cholesterol: 160 mg