Entree: Tunisia – Djerba – كابكابو ➤ Kabkabou (Djerbian tomato-and-olive fish stew scented with capers, preserved lemon, and harissa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) firm white fish (grouper, sea bass, or similar), cut into 4 fillets (about 8 oz / 225 g each)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 12 g)
- 1 red bell pepper, sliced (about 6 oz / 170 g)
- 1 14 oz (400 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) fish stock or dry white wine
- 1/2 cup (80 g) pitted green or black olives, halved
- 2 tbsp (30 g) capers, drained
- 1 preserved lemon, rind only, finely chopped (about 1 oz / 30 g)
- 1–2 tsp (5–10 g) harissa paste, to taste
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup (240 ml) water or additional fish stock if needed

Instructions

1. Sear fish: Pat fillets dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a wide skillet over medium-high heat. Sear fillets 1 minute per side just to color (they will finish cooking in the sauce). Remove and set aside.
2. Build the sauce: In the same skillet, add remaining 2 tbsp (30 ml) olive oil. Sauté sliced onion and red pepper over medium heat until softened, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
3. Add tomatoes and aromatics: Stir in tomato paste, crushed tomatoes, fish stock or wine, ground coriander, ground cumin, bay leaf, and harissa. Add preserved lemon rind, capers, and olives. Bring to a gentle simmer and cook 10–15 minutes to marry flavors; add 1 cup (240 ml) water or extra stock if sauce is too thick.
4. Finish with fish: Nestle seared fillets into the simmering sauce, spoon sauce over them, cover, and poach gently 8–12 minutes until fish is opaque and cooked through (thicker fillets may take longer).
5. Adjust and serve: Remove bay leaf, stir in lemon juice and chopped cilantro or parsley, and adjust salt, pepper, and harissa to taste. Serve kabkabou hot with crusty bread or couscous to soak up the sauce.