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Fish, Maghreb and Middle East

Kamounia with squid

Kamounia with squid is a Tunisian stew made with squid, cumin, garlic and tomato, for 4 people, ready in 1 hour, easy, about €4.00 per person. The key to success is a long, gentle simmer that makes the squid tender instead of rubbery, and salting only at the very end.

A kamounia with squid, this Tunisian stew of cumin and garlic that smells of the sea and spice, perfect for mopping up with bread.

Kamounia with squid
Total time
1 h
Difficulty
Easy
Cost per person
€4.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Kamounia takes its name from cumin, the spice that carries the whole sauce along with raw garlic and a touch of harissa. The squid, cut into pieces, simmer slowly in a tomato sauce that thickens little by little. The result is tender, almost melting flesh, far from the rubbery texture you sometimes get with poorly cooked squid.

This is a dish to make on an evening when you have a bit of time ahead, the cooking takes patience but barely any watching. Serve it with bread for mopping up the sauce, as a simple main course, whether for a family dinner or for friends who enjoy North African flavors.

The ingredients

4 people

Fish counter

  • Cleaned squid 900 g

Pantry

  • Ground cuminoften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Crushed tomatoesoften in the pantry 200 g
  • Harissaoften in the pantry 1 tsp
  • Lemon juiceoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 6 cloves
  • Flat leaf parsley 1 bunch

Bakery

  • Country bread 8 slices

Allergens Mollusks, Gluten

The step by step recipe

  1. Cut the squid into strips or bite sized pieces.

    Lightly score the inside of the squid in a crosshatch pattern, it helps them become more tender.

  2. Heat the oil with the crushed garlic, cumin and harissa, then add the squid and sear them. 5 min

    They release a lot of water at first, let it evaporate before moving on.

  3. Add the tomato paste, crushed tomatoes and a glass of water, then cover and let simmer. 35 min

    Long, gentle cooking makes the squid tender, boiling makes it rubbery.

  4. Uncover and let the sauce reduce until thick, adjust the seasoning with the lemon juice. 10 min

    Taste a piece of squid, if it's still chewy, give it another ten minutes.

  5. Sprinkle with chopped parsley and serve with the bread.

    Rub the toasted bread with a garlic clove for even better mopping.

Our tips to get it right

  • Buy squid already cleaned to save time, ask your fishmonger to clean them if you're buying whole ones.
  • Don't cover the pan too soon after adding the squid, let the water they release evaporate first to concentrate the flavors.
  • If the sauce is still thin at the end of cooking, keep it uncovered a few more minutes rather than raising the heat, so the squid doesn't toughen.

The variations

  • Swap the squid for calamari, the cooking time will be a bit shorter, check for tenderness starting at 25 minutes.
  • For a version without mollusks, replace the squid with chunks of cod added only at the end of cooking, so they don't fall apart.
  • To soften the heat, cut the harissa in half and add a pinch of sugar to the tomato sauce.

What to serve it with

  • Toasted country bread
  • Tomato salad with cilantro
  • Mint tea

Storage

Kamounia keeps for 2 days in the fridge in a sealed container. It freezes well, without the bread, for up to 2 months. Reheat gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

How do you keep squid from turning rubbery?

You need to cook it either very fast over high heat or very long over low heat, as in this recipe. It's the in between cooking, neither quick nor long, that leaves the flesh tough and springy.

Can you make kamounia ahead of time?

Yes, it's actually better reheated the next day, once the flavors have had time to blend. Make it the day before and reheat gently before serving.

Can you use frozen squid?

Yes, thaw it in the fridge overnight and drain it well before cutting. It will release a bit more water at the start of cooking, just let it evaporate as usual.

Can you use whole cumin instead of ground cumin?

Yes, toast the seeds dry for a moment then crush them in a mortar before adding them. The flavor will be stronger than with ground cumin that's been sitting in the cupboard.

How long does it take to make a kamounia with squid?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kamounia with squid?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kamounia with squid cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten. Always check the labels of the products you buy.

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