Tunisian Fish and Vegetable Stew

Ingredients

• 2 tablespoons cooking oil
• 1 onion, chopped
• 4 cloves garlic, cut into thin slices
• 3 tablespoons tomato paste
• 1 1/2 teaspoons cumin
• 1/4 teaspoon dried red-pepper flakes
• 1/2 teaspoon fresh-ground black pepper
• 1 teaspoon salt
• 1 quart canned low-sodium chicken broth or homemade stock
• 3/4 pound boiling potatoes (about 2), peeled and cut into 1-inch pieces
• 3 carrots, cut into 1-inch pieces
• 1 turnip, peeled and cut into 1-inch pieces
• 2 zucchini, cut into 1-inch pieces
• 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
• 3 tablespoons chopped fresh parsley

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