Name: Tunisian Fish-and-Vegetable Stew
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 1 onion -; 4 cloves garlic -; 3 tbsp. tomato paste -; 1 1/2 tsp. cumin -; 1/4 tsp. dried red-pepper flakes -; 1/2 tsp. fresh-ground black pepper -; 1 tsp. salt -; 1 qt. canned low-sodium chicken broth or homemade stock -; 3/4 lb. boiling potatoes (about 2) -; 3 carrots -; 1 turnip -; 2 zucchini -; 1 1/2 lb. cod fillets -; 3 tbsp. chopped fresh parsley -

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Ingredients for - Tunisian Fish-and-Vegetable Stew

1. 2 tbsp. Cooking oil -

2. 1 onion -

3. 4 cloves garlic -

4. 3 tbsp. tomato paste -

5. 1 1/2 tsp. cumin -

6. 1/4 tsp. dried red-pepper flakes -

7. 1/2 tsp. fresh-ground black pepper -

8. 1 tsp. salt -

9. 1 qt. canned low-sodium chicken broth or homemade stock -

10. 3/4 lb. boiling potatoes (about 2) -

11. 3 carrots -

12. 1 turnip -

13. 2 zucchini -

14. 1 1/2 lb. cod fillets -

15. 3 tbsp. chopped fresh parsley -

How to cook deliciously - Tunisian Fish-and-Vegetable Stew

1. Stage

In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook, stirring, for 2 minutes.

2. Stage

Add the broth and bring to a simmer. Add the potatoes and carrots and simmer for 10 minutes. Stir in the turnip, zucchini, and the remaining 1/2 teaspoon salt. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook until just done, about 3 minutes. Serve the stew topped with the parsley.

3. Stage

Fish Alternatives: Any relatively firm, white-fleshed fish will work well. Try rockfish, grouper or for a special treat, halibut. Be sure to remove the skin before adding the fish to the pot.

4. Stage

Wine Recommendation: Serve a cold glass of rosé with this Mediterranean-inspired dish. Try Côtes de Provence or Bandol, both from France, or one of the new drier rosés from California.