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.