Kabkabou

Kabkabou, a Tunisian specialty, this fish stew combines the flavors of the sea and the land:

Ingredients:

  • Olive oil
  • 4 to 6 pieces of grouper
  • 1 onion
  • 50 g of salt-cured olives
  • 50 g of salt-cured capers
  • 50 g of salt-cured lemon
  • Tomato purée
  • Harissa
  • 2 tablespoons of vinegar
  • Salt and ground pepper

Preparation:

  1. Lightly salt and pepper the fish pieces, then fry them. Drain them.
  2. Sauté the finely sliced onion in oil, then add the tomato purée and harissa.
  3. Add ½ liter of water and heat before adding the fish pieces.
  4. Add the pitted olives, capers, and lemon cut into small pieces. Cook for about ten minutes.
  5. Sprinkle with vinegar, then mix before removing from the heat.

Mackerel Fillet in Olive Oil

Ingredients:

For three people :

  • 3 fresh line-caught mackerels
  • Olive oil
  • Lemon
  • 2 bay leaves
  • One clove of garlic

Preparation:

  1. Soak the mackerels in boiling salted water with two bay leaves and two cloves of garlic for 10 minutes.
  2. Remove the mackerels and cut them into fillets.
  3. Place them on a dish, drizzle with olive oil, and season with lime juice.

Duck with Olive Sauce

Ingrédients : 

  • 1 duck 150g pitted green olives
  • 2 tablespoons olive oil
  • 20cl white wine
  • 30cl chicken broth
  • 2 small spring onions
  • 3 garlic cloves
  • 4 thyme sprigs
  • Flour
  • Salt
  • Ground pepper

Preparation: 

  1. In a saucepan, brown the duck pieces in the olive oil. Set the duck pieces aside. Discard all the rendered juices from the duck.
  2. Add a tablespoon of olive oil to the saucepan to brown the finely sliced onions.
  3. Add the duck pieces and sprinkle with one or two tablespoons of flour.
  4. Let it brown for a few moments while stirring well.
  5. Pour in the white wine and chicken broth.
  6. Add the olives, thinly sliced garlic, thyme, salt, and pepper.
  7. Let it simmer for at least 45 minutes, covered, over low heat.

Chicken with Olives

Ingredients: 

  • 1 chicken 300g green olives 
  • 2 tablespoons olive oil 
  • 2 onions 
  • 1 preserved lemon 
  • 1 tablespoon coriander seeds 
  • Salt grains 
  • Pepper grains

Preparation: 

  1. Peel and chop the onions. Rinse the olives to remove the salt and pit them.
  2. Heat the oil in a pressure cooker and brown the chicken pieces.
  3. Add the onions and brown them while stirring.
  4. Cover and cook over medium heat for twenty minutes.
  5. Add the olives, coriander seeds, and lemon cut into pieces. Season with salt and pepper.
  6. Mix well, pour half a glass of water, and cook over low heat for twenty minutes.