Tunisian Fish Hotpot with Harissa

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Using Harissa



500g new potatoes, thick slices
4 medium tomatoes, seeds removed
½ tspn paprika
½ tspn ground cumin
1 Tbsp Alexandra’s Harissa mixed with 1 Tbsp olive oil to form a paste
1 red onion, roughly chopped
3 cloves garlic, crushed
2 bay leaves
1 Tbsp chopped fresh rosemary
Juice of 1 lemon
4 cups vegetable stock
2 Tbsp olive oil
500g firm white fish such as cod cut into large chunks
½ cup chopped parsley
2 Tbsp chopped mint



In a large saucepan combine the potatoes, tomatoes, spices, harissa paste, onion, garlic, bay leaves, rosemary, lemon juice and stock.
Bring to the boil and then cover and simmer for 15-20 mins, until the potatoes are cooked.
Add the oil and the fish, and bring back to a gentle boil until the fish is cooked, 6-8 minutes.
Stir through the parsley and mint, season with sea salt and black pepper.
Serve hot with rice or Alexandra’s French couscous.
Add more harissa if you like a hotter dish.

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