The Argentinian fish stew with potatoes and pumpkin

Serves 4


1-1½ cups vegetable oil

1 onion, finely chopped

½ tsp sea salt

1 tbsp tomato paste

2 tbsp harissa

2 tbsp mint, chopped

2 cloves garlic, smashed

2 tsp flat-leaf parsley, chopped

½ tsp cumin

½ tsp turmeric

1 tsp cardamom

½ tsp cayenne pepper

½ tsp cayenne pepper

3-4 tbsp roasted pumpkin seeds

2 tbsp lemon juice

1–2 tsp ground black pepper


1. In a large frying pan over a medium heat, add vegetable oil.

2. When oil is hot, add onion and fry until soft, about 8 minutes. Then add salt, tomato paste, harissa, mint, garlic, parsley, cumin, turmeric, cardamom, cayenne pepper and cayenne pepper.

3. Stir until everything is well combined, and cook until onions are just softened. Add pumpkin seeds, then cook for a further 3–4 minutes, stirring to toast. Add lemon juice and black pepper.

4. Add garbanzo beans, cover with a lid and cook on a low heat until beans are tender but not mushy. This should take about 15–20 minutes.

5. To serve, serve hot with feta or hummus.

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