Chunky Tunisian Fish Soup (Broudou Bil Hout)
From “North African Cooking” by Hilaire Walden. See my Recipe#206852
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 2
- 3
- 1red pepper, chopped
- 1
- 1⁄4
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground cumin
- 1
- 2
- 3tablespoons fresh lemon juice
- 6cups fish stock or 6 cups water
- 4 1⁄2lbs mixed fish, including shellfish, prepared
- 4
- 1⁄2
- 1⁄2
- salt and pepper, to taste
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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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