Tunisian Fish-and-Vegetable Stew

Ingredients

• cooking oil
  2 tablespoons
• Onion

  chopped
  1 unit
• garlic

  cut into thin slices
  4 cloves
• tomato paste
  3 tablespoons
• cumin
  1 1/2 teaspoons
• dried red pepper flakes
  1/4 teaspoon
• fresh-ground black pepper
  1/2 teaspoon
• salt
  1 teaspoon
• canned low-sodium chicken broth or homemade stock
  1 quart
• boiling potatoes (about 2)

  peeled and cut into 1-inch pieces
  3/4 pound
• carrots

  cut into 1-inch pieces
  3 unit
• turnip

  peeled and cut into 1-inch pieces
  1 unit
• zucchini

  cut into 1-inch pieces
  2 unit
• cod fillets

  cut into 1 1/2-inch chunks
  1 1/2 pounds
• chopped fresh parsley
  3 tablespoons