Recipe by Halalmom
We had this kind of soup in a restaurant at the harbor of Algier, Algeria. Back at home I tried to copy the recipe and came up with this version. Feel free to add more cayenne pepper to increase the heat.
Top Review by Umm Ishaq
Such a great taste. I followed the recipe exactly (apart from halving the quantities). The flavour is obviously fishy but with a delicious spicy twist. I didn't puree it completely but left it with a slightly chunky texture. served with crusty bread it was wonderful. Thanks for posting.
- 1 kg fish fillet (your choice)
- 2 large potatoes
- 2 green bell peppers
- 1 large carrot
- 1 fennel bulb
- 2 onions
- 1 celery rib
- 4 tablespoons tomato paste
- 2 liters water or 2 liters vegetable broth
- 1 tablespoon cumin
- 1 teaspoon ras el hanout spice mix (recipes here on zaar)
- 1 teaspoon coriander
- 2 bay leaves
- 1 piece lemon rind
- 1 tablespoon harissa (or any hot sauce of your choice)
- 4 tablespoons olive oil
Directions See How It's Made
- Dice the onions and let them get golden in the olive oil. Use a large soup pot!
- Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
- Put the vegetables in the pot and let it get some colour.
- Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
- Add the bay leaves, lemon rind and the spices.
- Let it simmer on low heat for about 20 minutes, until vegetables are soft.
- Cut the fish fillets in cubes and add them to the soup.
- Let it simmer for another 15 minutes, until the fish is done.
- Carefully puree the soup, adding some water or broth if necessary.
- Check on the seasoning and serve with slices of lemon and fresh baguette bread.