Tunisian Fish Chowder with Harissa and Preserved Lemon

Name: Tunisian Fish Chowder with Harissa and Preserved Lemon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 1 tsp (3 g) whole caraway seeds; 3 tbsp (45 ml) extra-virgin olive oil; 1 large (about 10 oz) (300 g) yellow onion, cut into ¼-inch (6 mm) dice; 5 cloves (15 g) garlic cloves, finely minced; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) sweet paprika; 3 tbsp (50 g) tomato paste; 2 tbsp (35 g) harissa paste, plus more for serving; 1 can (14 oz) (400 g) canned crushed tomatoes; 4 cups (950 ml) fish stock or low-sodium vegetable stock; 1½ lb (700 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes; ½ lemon (about 1 oz) (25 g) preserved lemon, rinsed, pulp discarded, rind finely minced; 2 lb (900 g) skinless firm white fish fillets (cod, haddock or pollock), patted dry, cut into 1½-inch (4 cm) chunks; kosher salt, to taste, start with ½ teaspoon; black pepper, freshly ground, to taste; 1 tbsp (15 ml) fresh lemon juice; ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped; 1 tbsp (15 ml) extra-virgin olive oil, for drizzling (optional)

From the MyKitchenBank Kitchen

A brick-red, gently spicy chowder built on toasted caraway, tomato paste and harissa, with tender potatoes and chunks of flaky white fish. Minced preserved lemon and a squeeze of fresh juice add a bright, salty finish.

Prep: 20 min
Cook: 40 min
Wait: 5 min
Total: 1 hr 5 min
Makes: About 2½ quarts (2.4 L), serving 6

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Ingredients

6 servings

1 tsp (3 g) whole caraway seeds
3 tbsp (45 ml) extra-virgin olive oil
1 large (about 10 oz) (300 g) yellow onion, cut into ¼-inch (6 mm) dice
5 cloves (15 g) garlic cloves, finely minced
1 tsp (2 g) ground cumin
1 tsp (2.5 g) sweet paprika
3 tbsp (50 g) tomato paste
2 tbsp (35 g) harissa paste, plus more for serving
1 can (14 oz) (400 g) canned crushed tomatoes
4 cups (950 ml) fish stock or low-sodium vegetable stock
1½ lb (700 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
½ lemon (about 1 oz) (25 g) preserved lemon, rinsed, pulp discarded, rind finely minced
2 lb (900 g) skinless firm white fish fillets (cod, haddock or pollock), patted dry, cut into 1½-inch (4 cm) chunks
kosher salt, to taste, start with ½ teaspoon
black pepper, freshly ground, to taste
1 tbsp (15 ml) fresh lemon juice
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped
1 tbsp (15 ml) extra-virgin olive oil, for drizzling (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or Dutch oven with lid
Chef's knife and cutting board
Spice grinder or mortar and pestle
Wooden spoon
Instant-read thermometer

Steps

Before you start

Pat the fish dry and let it sit at room temperature while you prep. It will cook more evenly.
Rinse the preserved lemon under cold water and scrape away the pulp. Only the rind is used, and it is very salty, so don't add extra salt until the end.
Harissa brands vary a lot in heat and salt. Start with the amount given and add more at the table.
Use a heavy 5- to 6-quart (4.7–5.7 L) pot so the potatoes simmer evenly and the fish has room.

1
Prep the ingredients
- Dice the onion, mince the garlic, peel and cube the potatoes into ¾-inch (2 cm) pieces, and cut the fish into 1½-inch (4 cm) chunks.
- Rinse the preserved lemon, discard the pulp and mince the rind finely.
- Chop the cilantro.
- Keep the fish in the refrigerator until step 8.
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Ready when: Potato cubes are roughly the same size so they cook at the same rate.
Tip: Keep the potato cubes in cold water if prepping ahead, then drain well before using.
2
Toast the caraway
- Set the dry pot over medium-low heat.
- Add the caraway seeds and toast, shaking the pot, for about 1 minute.
- Tip them into a spice grinder or mortar and grind to a coarse powder.
- Return the empty pot to the stove.
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Ready when: The seeds smell nutty and fragrant and darken slightly.
Tip: Caraway burns quickly and turns bitter. Remove it from the heat as soon as it smells toasty.
3
Soften the onion
- Add the 3 tablespoons olive oil to the pot over medium heat.
- Add the onion and a pinch of salt.
- Cook, stirring often, for 7–8 minutes.
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Ready when: The onion is soft, translucent and just starting to turn golden at the edges.
4
Bloom paste and spices
- Stir in the garlic, ground caraway, cumin and paprika and cook for 30 seconds.
- Add the tomato paste and harissa.
- Cook, stirring constantly, for 2 minutes, scraping the bottom so nothing scorches.
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Ready when: The paste darkens from bright red to brick red and the oil turns red around the edges.
Tip: If the pot looks dry or starts to stick, add a splash of stock.
5
Add liquids and potatoes
- Pour in the crushed tomatoes and stock, stirring to loosen any browned bits from the bottom.
- Add the potatoes.
- Raise the heat to high and bring to a boil, about 4–5 minutes, then reduce to a gentle simmer.
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Ready when: The broth reaches a steady boil before you turn it down.
6
Simmer until tender
- Cover the pot partially and simmer over medium-low heat for 14–16 minutes, stirring once or twice.
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Ready when: A potato cube is easily pierced with a knife tip but still holds its shape.
Tip: Keep the simmer gentle. A hard boil breaks the potatoes apart and clouds the broth.
7
Add preserved lemon
- Stir in the minced preserved lemon and a few grinds of black pepper.
- Taste the broth and add salt only if needed, since the harissa, stock and preserved lemon all add salt.
- Make sure the pot is at a bare simmer.
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Ready when: The broth tastes well seasoned and lightly salty, with a citrusy aroma.
Tip: The fish will absorb some salt as it cooks, so keep the seasoning slightly light.
8
Poach the fish
- Season the fish chunks lightly with salt.
- Nestle them into the broth in a single layer as much as possible, pressing them under the surface.
- Cover and cook on low for 5–6 minutes without stirring.
- Turn off the heat.
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Ready when: The fish is opaque and flakes easily, and reads 145°F (63°C) in the thickest piece.
Tip: Don't stir vigorously. Fold gently with a spoon only if needed so the fish stays in chunks.
9
Rest and finish
- Leave the pot covered off the heat for 5 minutes so the flavors settle.
- Gently stir in the lemon juice and half of the cilantro.
- Taste and adjust with salt, pepper or a little more lemon juice.
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Ready when: The broth tastes bright and balanced, with the fish still in tender chunks.
10
Serve
- Ladle into warm bowls, making sure each gets fish and potatoes.
- Top with the remaining cilantro, a drizzle of olive oil if using, and a small spoonful of extra harissa.
- Serve with crusty bread.
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Tip: Let guests stir in extra harissa themselves, because it gets hot quickly.

Good to know

Tips

Don't skip blooming the tomato paste and harissa in the oil. It removes the raw tomato taste and deepens the color.
Add the fish last and keep the heat low. Residual heat finishes it, which keeps it tender instead of rubbery.
Taste before salting. Preserved lemon, harissa and stock all contribute salt.
For a thicker broth, crush a few potato cubes against the side of the pot before adding the fish.

Make ahead

"Make the broth through step 7 up to 2 days ahead and refrigerate. Reheat to a gentle simmer, then add the fish and finish as written. Don't cook the fish ahead."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cool completely and store in an airtight container for up to 2 days. Freezer: not recommended once the fish and potatoes are added, as the texture suffers (the broth base without fish or potatoes freezes well for 3 months). Reheat gently over low heat, stirring rarely, until steaming hot (165°F/74°C). Don't boil."

Substitutions

preserved lemon → Zest of 1 lemon plus an extra ¼ teaspoon kosher salt. Less complex and fermented in flavor, but gives a similar citrus lift. Add with the lemon juice at the end.
skinless firm white fish fillets (cod, haddock or pollock) → Halibut, monkfish, or sea bass. Choose firm, mild fish. Delicate fish like sole will fall apart.
harissa paste → 1 tbsp tomato paste plus 1 tsp cayenne or Aleppo pepper and ½ tsp extra cumin. Gives similar heat, but with less depth. Adjust the heat to taste.
fish stock or low-sodium vegetable stock → Water plus ½ teaspoon extra salt, or clam juice diluted with water. Dilute bottled clam juice about 1:1 with water, as it is quite salty.