Chunky Tunisian Fish Soup (Broudou Bil Hout) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From “North African Cooking” by Hilaire Walden. See my Hreesa/Harissa (Red Pepper Spice) Ingredients:
3 tablespoons olive oil |
2 onions, chopped |
3 garlic cloves, chopped |
1 red pepper, chopped |
1 teaspoon harissa (hreesa/harissa (red pepper spice)) |
1/4 teaspoon saffron thread, crushed |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
1 fennel bulb, diced, feathery fronds reserved (optional) |
2 large potatoes, peeled and chopped |
3 tablespoons fresh lemon juice |
6 cups fish stock or 6 cups water |
4 1/2 lbs mixed fish, including shellfish, prepared |
4 ripe tomatoes, peeled, deseeded and chopped |
1/2 bunch fresh cilantro, minced |
1/2 bunch fresh parsley, minced |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large saucepan, then fry the onion until softened but not colored.
2. Add the garlic and red pepper, cooked for 2-3 minutes then stir in the Harissa, spices, fennel, potatoes, lemon juice, and broth or water.
3. Bring to a boil then simmer for about 20 minutes until the potatoes are almost cooked.
4. Add the fish, tomatoes, herbs, seasoning, and water as necessary, and cook gently until the fish is tender.
5. Serve sprinkled with the reserved fennel fronds and accompanied by good bread.
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