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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My Moroccan friend does this lovely fish soup, you have to leave the shells on the shell fish, as it adds to the flavour. I normaly use clams, mussels and white fish Ingredients:
2 onions, chopped |
2 celery ribs, sliced |
6 garlic cloves |
4 tablespoons olive oil |
1 red chile, chopped |
1/2 teaspoon cumin |
1 cinnamon stick |
1/2 teaspoon coriander |
2 potatoes, chopped |
2 1/2 pints fish stock |
4 tablespoons lemon juice |
4 lbs mixed fish (and shellfish) |
5 tomatoes, chopped |
4 tablespoons dill |
4 tablespoons parsley |
salt and pepper |
2 tablespoons gingerroot, grated |
Directions:
1. Heat oil, fry the onions and celery and cook gently until transparent.
2. add garlic, ginger and chilli and fry for a further 2 minute.
3. add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
4. add potatoes and cok for 2 minute.
5. add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
6. add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
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