Ragoût of Saupe, as Prepared at Sfax

Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • 2 kg ( lb) saupe
  • 1 tsp ground red pepper


Gut and wash the fish, and cut them in half crosswise. Put them in a casserole (tajin foukhar is the name of the vessel preferred in Tunisia and shown in the drawing above), add all the other ingredients and boil gently until everything is cooked. The heads of the fish may be discarded before or after the cooking.