Tunisian Fish Hotpot with Harissa

    Using Alexandra’s Harissa Spice


    500g new potatoes, thick slices

    4 medium tomatoes, seeds removed

    ½ tsp paprika

    ½ tsp 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

    1. 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.

    2. Add the oil and the fish, and bring back to a gentle boil until the fish is cooked, 6-8 minutes.

    3. Stir through the parsley and mint, season with sea salt and black pepper, and serve hot with rice or Alexandra's French couscous. Add more harissa if you like a hotter dish.