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Source: Food and Wine Quick from Scratch

Tunisian Fish and Vegetable Stew
Carrots, turnip, zucchini, potatoes, and cod simmer in a spicy tomato broth redolent of garlic and cumin. The spiciness here comes from red-pepper flakes, but feel free to use the fiery Tunisian hot sauce harissa if you can get hold of some.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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2 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, cut into thin slices
3 tablespoons tomato paste
1 1/2 teaspoon cumin
1/4 teaspoon dried red pepper flakes
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 quart canned low sodium chicken broth
3/4 pounds boiling potatoes, peeled and cut into 1-inch pieces (about 2)
3 carrots, cut into 1-inch pieces
1 turnip, peeled and cut into 1-inch pieces
2 zucchini, cut into 1-inch pieces
1 1/2 pounds cod fillets, cut into 1 1/2 -inch chunks
3 tablespoons fresh parsley, chopped

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.

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.

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

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