Preparation info

    • Difficulty

      Easy

Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

The Libyan provenance is purely academic, for this cumin-flavoured stew of fish and potatoes could be found anywhere from Tunis to Istanbul. Whether it is something the good Colonel Gadafi has enjoyed is unknown. If he has, then it would have been made from small fish like red mullet. However, this redefinition benefits from being cooked with larger fish steaks. You could use sea bass or cod, for example, in which case the steaks should each weigh 150-170 g/6-7 oz. The key to success is to