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Until the late sixties the economy of Sousse was almost exclusively centered on its Harbor, which exported the agricultural produce (mainly olive oil and esparto grass) grown in the surrounding area and processed in the town as well as phosphates from the Metlaoui area. Fishing and fish-processing also made a contribution to the town's economy.

The Tunisian fishing legislation is clear as far as preservation of marine resources is concerned. It includes the use of selective nets, protection of some species during reproduction and growth periods (e.g. squid in October), strict control on purging and cleaning of boats, and young fishermen are trained in professional fishing schools.

Thanks to its long coastline and numerous fishing ports, Tunisia can serve a most abundant, varied and exceptionally fresh supply of fish in its restaurants. Before ordering, restaurant owners will usually show you a large plate of fish including red mullet, sole, mackerel, grouper, sea perch, cod, tuna, octopus, etc.

Many fish lovers will be happy to have their fish simply grilled and served filleted or sliced with lemon juice and a little olive oil. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun), however. Squid, cuttle fish, and octopus are often served in hot crispy batter with slices of lemon.


TUNISIAN BLUEFISH COUSCOUS (40mins, Serves 4)

Ingredients:
1 tbsp Olive Oil
1 green capsicum (sweet pepper) diced
1 large carrot, diced
6 spring Onions, green & white parts roughly chopped
3 garlic cloves, crushed
1 tbsp freshly grated ginger
1 teasp harissa
2 teasp flour
360ml/12fl.oz. fish stock
the juice and grated zest of ½ orange
1 teasp fresh thyme leaves
675g/1 ½ lb bluefish fillets, skinned
(substitute: halibut, grouper, tuna)
400g/14oz uncooked couscous
boiling water

Instructions:
1. Heat the oil in a medium saucepan, add the capsicum, carrot, spring onions, garlic, ginger and harissa and cook, stirring for 10 minutes.
2. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
3. Add the stock, orange zest and juice and thyme, and bring to the boil. Reduce the heat then place fish on top, spooning some of sauce over. Cover and cook for 10-15 minutes or until the fish is cooked through.
4. Meanwhile, place the couscous in a large serving bowl and cover with plenty of boiling water making sure there is at least 6mm/¼-inch of water above the couscous. Cover tightly and leave to stand for about 10 minutes.
5. To serve - fluff the couscous up with a fork then pile the fish mixture on top of the couscous. Serve immediately.