Marka bil Hout
(Fish in Tomato Sauce) Recipe

Origin: Tunisia Period: Traditional

Ingredients:

900g firm white fish (eg sea bass or red snapper or grouper), cut into steaks
3 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
2 large potatoes, peeled and cut into large chunks
500ml water
1/2 tsp salt
1/2 tsp black pepper
1 tsp harissa
1 large, ripe, tomato, finely chopped

Marka bil Hout
(Fish in Tomato Sauce) Preparation:

Method:

Add the oil to a pan and when hot use to fry the onion and garlic for about 3 minutes. Stir-in the potato and water then bring to a simmer. Cover and cook on low heat for about 15 minutes then add the remaining ingredients.

Return the mixture to a simmer then cover and cook gently for 20 minutes, or until the fish is tender and flakes easily with a fork. Serve on a bed of rice or couscous.

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