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Tunisian Chunky Fish Soup Recipe
Serves/Makes: 8 - 10
Ingredients:
- 4 1/2 pounds mixed seafood (fish and shellfish), washed and cleaned
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1 red bell pepper, chopped
- 1 red chile, such as serrano or jalapeno, seeds and stem removed, minced
- 3 garlic cloves, minced
- 2 teaspoons Harissa
- 1/2 teaspoon cumin powder
- 1/8 teaspoon saffron threads
- 1 fennel bulb, diced
- 2 cups diced potatoes
- 6 cups fish stock
- 3 tablespoons fresh lemon juice
- 4 cups chopped deseeded tomatoes
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
How to cook:
- Heat the oil in a large, heavy casserole, add the onion, bell pepper, chile, and garlic, and saute for 2 minutes, stirring occasionally.
- Stir in the Harissa, cumin powder, saffron, fennel, potatoes, lemon juice, and fish stock. Bring the mixture to a boil, reduce the heat to a simmer, cover, and simmer for 15 to 20 minutes, until the potatoes are tender.
- Add the fish, tomatoes, cilantro, parsley, salt and pepper, and simmer for 20 to 30 minutes, until the fish is tender.
Comments:
There are many parallels between this fish soup and bouillabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africa. Any kind of fish and shellfish can be used but avoid oily fish such as mackerel and sardines.
This recipe for Tunisian Chunky Fish Soup serves/makes: 8 - 10
Main Ingredient: Seafood Mix
Preparation Method: Soups/Chowders
Cuisine: African