complet poisson
Complet poisson
Prep Time
40 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
 
Complet poisson is a popular Tunisian dish consisting of fried or grilled fish, vegetable, fries, tastira or slata méchouia, egg, and pepper.
Course: Main Course
Cuisine: North African, Tunisian
Servings: 4 people
Author: Vera Abitbol
Ingredients
  • 4 whole fish (mullet, sea bass, sea bream, red mullet, sole) or 4 fillet of fatty tuna
  • 4 eggs
  • 4 green hot peppers
  • 2 zucchini , sliced
  • Vegetable oil (for frying)
  • Green salad with vinaigrette
For the tastira
  • 3 green hot peppers
  • 4 long green peppers (bull's horn)
  • 6 tomatoes , quartered and seeded
  • 3 cloves garlic , crushed
  • 3 teaspoons ground cumin
  • ½ cup vegetable oil
  • 2 tablespoons olive oil
  • Salt
For the French fries
  • 2 lb potatoes (bintje)
  • Vegetable oil (for frying)
  • Fine salt
Instructions
Hot peppers
  1. Add oil to a pan and heat.
  2. Fry the peppers on both sides for a few minutes.
  3. Set aside.
Zucchini
  1. Heat ½ cup of oil in a skillet over medium heat.
  2. Fry the zucchini slices until they soften a little.
  3. Drain in a colander.
  4. Season with salt, pepper and set aside.
Tastira
  1. Add the vegetable oil into a skillet on medium-high heat.
  2. First fry the bell peppers and green hot peppers until the skin is blistered.
  3. In the same oil, fry the tomatoes over medium heat for 5 minutes.
  4. Peel and seed the peppers.
  5. Using two sharp knives, mince the tomatoes and peppers.
  6. In another pan, add the olive oil and heat over medium heat.
  7. Add garlic and sauté for about 10 seconds. Add tomatoes and the chopped peppers, and mix.
  8. Simmer for 10 minutes then add the cumin and salt.
  9. Cook over medium heat for a few minutes or until the liquids are reduced, stirring regularly.
  10. Set aside.
Fish
  1. Add a large volume of oil to a large skillet.
  2. Fry the fish for a few minutes on each side, or until they are cooked and golden brown.
  3. Place them on paper towels and set aside.
French fries
  1. Peel the potatoes and wash them, then cut them into thin or thick sticks (according to taste).
  2. Wash them again and dry them very well in a clean cloth.
  3. In a large saucepan or fryer, heat a large volume of oil to 300 F.
  4. Fry the potatoes for the first time for 7 to 8 minutes. Do not overload the pan or deep fryer. For 2 lb of potatoes, cook about ⅓ French fries at a time.
  5. Let the fries cool, while you prepare the fish and/or the rest of the dish.
  6. Just before serving, fry the French fries a second time in the oil heated to 375 F for about 3 minutes (they must be crisp without being hard). Season with salt.
Fried eggs
  1. Just before setting the dish, prepare the sunny side up eggs.
  2. Heat a little oil in a pan, break the eggs and drop them gently.
  3. Cook for about 5 minutes over low heat until the edges are golden brown and lightly toasted.
  4. Season with salt and pepper.
Assembly of the dish
  1. Place the fish in the center of a large dish.
  2. Around, add 2 tablespoons of tastira, 2 tablespoons of zucchini, some green salad, some French fries, a sunny side up egg and a fried hot pepper.
  3. Serve immediately.
Recipe Notes
  • The fish can also be grilled instead of fried.
  • The tastira can be replaced by slata méchouia or makbouba.