Chunky Tunisian Fish Soup (Broudou Bil Hout)

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Total Time
10 mins
30 mins

From “North African Cooking” by Hilaire Walden. See my Hreesa/Harissa (Red Pepper Spice)

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  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.