Tunisian Kabkabou is a traditional coastal dish featuring tender fish simmered in a fragrant tomato-based sauce with olives, capers, garlic, and warming North African spices. Originating from Tunisia's Mediterranean coastline, this comforting stew is known for its rich, tangy, and slightly spicy flavor profile, making it a favorite for family meals and special occasions.
Fresh white fish is gently cooked in a savory broth made with tomatoes, tomato paste, olive oil, garlic, onions, harissa, cumin, paprika, and coriander. Green olives, capers, and preserved lemon add a distinctive salty and citrusy depth that perfectly complements the delicate fish. The slow simmer allows the fish to absorb the aromatic flavors while remaining moist and flaky.
Traditionally served with crusty bread, couscous, or steamed rice, Tunisian Kabkabou is a wholesome Mediterranean meal packed with protein and vibrant flavors. Garnished with fresh parsley and lemon wedges, this authentic Tunisian seafood recipe is both nourishing and satisfying.
White fish fillets (sea bass, snapper, cod, or grouper) – 2 lb (900 g) , Olive oil – 3 tablespoons , Onion – 1 large, finely chopped
Garlic – 5 cloves, minced , Tomatoes – 4 large, chopped (or 1 can / 14 oz (400 g) diced tomatoes) ,Tomato paste – 2 tablespoons
Harissa – 1 tablespoon (adjust to taste) , Ground cumin – 1 teaspoon , Paprika – 1 teaspoon
Ground coriander – 1 teaspoon , Salt – 1 teaspoon , Black pepper – ½ teaspoon
Fish or vegetable stock – 2 cups (480 ml) , Green olives – 1 cup, pitted , Capers – 2 tablespoons
Preserved lemon – ¼ cup, finely chopped (optional)
Fresh parsley – ¼ cup, chopped , Lemon wedges – for serving
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