Macaroni à L’Ombrine à la Tunisienne

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About


Like the Italians, not far to their north, the Tunisians often combine pasta with seafood. This recipe can be used for any fish of good size and quality. I liked to use an ombrine, but in England I would choose haddock.

You will need 750 g