- 2 carrots
- 3 medium potatoes
- 1 small onion
- Garlic
- Harissa paste
- 2 pieces white fish
- ½ can tomato paste
- 1 stock cube
- Olive oil
- Crusty bread
What to do:
- Preheat the oven to 180C. Peel and cut the potatoes into 1.5cm chunks. Coarsely chop the onion. Peel and coarsely chop the carrot. Crush or finely chop the garlic. Cut the fish into 2cm chunks.
- Crumble stock cube into a jug. Add 500ml (2 cups) boiling water and stir to combine. Stir in the tomato paste.
- Heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the potato, onion and carrot, stirring, for 5 mins or until starting to soften. Add the garlic and 2 tsp harissa seasoning and cook for a further 2 mins or until fragrant.
- Pour the tomato stock into the pan and bring to the boil. Cover with a lid, reduce heat to medium-low and cook for 15 mins+ until the potatoes are tender.
- Meanwhile, put the bread on an oven tray and bake for 10 mins or until warmed through.
- Add the fish to the tomato mixture. Cover and cook over medium heat for a further 5-10 mins or until the fish is cooked through. Season with salt and pepper. Divide the fish stew among bowls and serve with bread and steamed vegetables.
Adapted from: https://marleyspoon.com.au/archive/15895-harissa-fish-stew-with-crusty-bread
