Spicy Tunisian Fish Stew

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

For this Tunisian-Jewish one-pot meal, which is an especially popular choice for Rosh Hashanah and Passover dinners among Jewish families in North Africa, white fish fillets are braised in a thick chile-spiced tomato sauce.


  • 6 4-oz. skin-on sea bass or grouper fillets
  • 3 tbsp. fresh lemon juice
  • Kosher sal


Combine fish, lemon juice, salt, and pepper in a bowl and set aside. Heat oil in a 12″ skillet over medium-high. Cook garlic and chiles until soft, 1–2 minutes. Add tomato paste and cook, stirring, until slightly caramelized, about 2 minutes. Add cilantro and 1¼ cups water and bring to a boil. Reduce heat to medium and cook until liquid is slightly reduced, about 6 minutes. Add fish, skin side