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Libyan Fish & Potato Stew

What's The Big Idea?

Traditional Libyan recipe. Tasty and filling one-pot meal. Vary the "heat" to your taste by increasing or decreasing the number of chillies.

Shopping List

Here's the list of what you need:

  • 4 good-sized fish fillets - red mullet is a traditional choice
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves of garlic, minced
  • 2 red chillies, de-seeded and finely chopped
  • 4 large potatoes, peeled and cut into 2 inch chunks
  • 1 x 400g tin chopped tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1½ tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste

What To Do

  • Wash the fish fillets thoroughly, and drain
  • Cut the fish into large pieces, roughly 2-3 inches square
  • Heat the oil in a large flame-proof casserole. Fry the onion, celery and garlic for 5 minutes
  • Add the chillies, fish pieces, tomatoes and potatoes. Sprinkle with cumin and paprika
  • Cover and simmer for 15 minutes, or until the potateos are cooked through. Add water if necessary
  • Remove the lid, add lemon juice and seasoning, and mix gently so as not to break up the fish
  • Allow the sauce to reduce a little, and serve

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