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. Recipe Collection Food & Wine Quick from Scratch Cookbook Fish & Shellfish Author Susan Rich, Laura Russell Prep Time 10 minutes Cooking Time 30 minutes Serves 4 Ingredients 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 Directions 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. Tips 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.