Chunky Tunisian Fish Soup (Broudou Bil Hout)
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6-8
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
- Heat the oil in a large saucepan, then fry the onion until softened but not colored.
- 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.
- Bring to a boil then simmer for about 20 minutes until the potatoes are almost cooked.
- Add the fish, tomatoes, herbs, seasoning, and water as necessary, and cook gently until the fish is tender.
- Serve sprinkled with the reserved fennel fronds and accompanied by good bread.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.