Tunisian Spiced Fish with Tomato & Chickpea Stew

Name: Tunisian Spiced Fish with Tomato & Chickpea Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: North African
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 carrot (peeled and diced); 1 celery stalk (diced); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 28 ounce crushed tomatoes; 1 cup vegetable broth; 15 ounce chickpeas (rinsed and drained); 0.5 cup green olives (pitted, halved); 0.25 cup fresh parsley (chopped); 12 ounce white fish fillets ((cod, tilapia, or snapper)); 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 1 baguette (sliced); 2 cup mixed greens; 2 tablespoon vinaigrette dressing

A robust and warming stew featuring flaky white fish poached in a rich tomato, chickpea, and vegetable broth infused with aromatic Tunisian spices, served with crusty bread and a simple green salad.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 2
Cuisine: North African
Difficulty: Medium
Cost: $10.54/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 carrot (peeled and diced)
1 celery stalk (diced)
1 teaspoon ground coriander
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
28 ounce crushed tomatoes
1 cup vegetable broth
15 ounce chickpeas (rinsed and drained)
0.5 cup green olives (pitted, halved)
0.25 cup fresh parsley (chopped)
12 ounce white fish fillets ((cod, tilapia, or snapper))
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
1 baguette (sliced)
2 cup mixed greens
2 tablespoon vinaigrette dressing

Instructions

Sauté vegetables: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, minced garlic, diced carrot, and diced celery. Sauté until vegetables are softened, about 8-10 minutes.
Add spices: Stir in ground coriander, ground cumin, smoked paprika, and optional cayenne pepper. Cook for 1 minute until fragrant.
Simmer stew base: Pour in crushed tomatoes and vegetable broth. Add rinsed and drained chickpeas and halved green olives. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.
Poach fish: Season white fish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently nestle the fish into the simmering stew. Cover and cook for 8-12 minutes, or until fish is opaque and cooked through.
Finish and serve: Stir in 1/4 cup chopped fresh parsley. Taste and adjust seasoning as needed. Serve the Tunisian Spiced Fish with Tomato & Chickpea Stew hot, with sliced baguette for dipping and a side of mixed greens tossed with vinaigrette dressing.

Notes

You can prepare the stew base ahead of time and add the fish closer to serving. Any sturdy white fish will work well in this recipe.

Nutrition (per serving)

Calories: 670
Protein: 54.1 g
Carbohydrates: 82.5 g
Fat: 15.3 g
Fiber: 16.7 g
Sodium: 1780 mg
Saturated Fat: 2.5 g
Sugar: 12.3 g
Cholesterol: 60 mg