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Tunisian Fish Dishes

Thanks to its long coastline and numerous fishing ports, Tunisia can serve a most abundant, varied and exceptionally fresh supply of fish in its restaurants. Before ordering, restaurant owners will usually show you a large plate of fish including red mullet, sole, mackerel, grouper, sea perch, cod, tuna, octopus, etc.

Many fish lovers will be happy to have their fish simply grilled and served filleted or sliced with lemon juice and a little olive oil. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun), however. Squid, cuttle fish, and octopus are often served in hot crispy batter with slices of lemon.

The most sought-after speciality is poisson complet: the fish you choose is prepared, fried, grilled or sauteed (whichever way you choose), accompanied by chips and either normal or spicy tastira, depending on the kind of peppers used in the dish. The peppers are grilled with a little tomato, a lot of onion and a little garlic, all of which is finely chopped and served with a poached egg.

Courtesy Tunisia National Tourist Office; reprinted by permission.

What to Eat
Traditional Tunisian Dishes
Tunisian recipes:
Harisa (Hot Chili Paste)
Maraqat al-Safarjal (Sweet Ragout of Quince and Lamb)
Slata Tunisia (Mixed salad)
Vegetable Cous Cous
Tunisia: Main Page
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