North African Fish Soup
photo by Tea Jenny
- Ready In:
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 3 celery ribs, diced
- 3 -4 garlic cloves, minced
- 1⁄2 - 1 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground coriander
- 6 cups chicken broth
- 1 1⁄2 lbs firm white fish fillets, raw
- 1 (15 ounce) can diced tomatoes, undrained
- 2 large potatoes, peeled and diced small
- 2 -3 saffron threads, crushed
- 1 bay leaf
- salt, to taste
- pepper, to taste
- Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
- Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
- Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
- Remove the bay leaf.
- Add salt and pepper to taste.
Questions & Replies
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Hi, I think you are right fish soup should not be pureed, at least not this one, I made this exactly as the recipe said and I donâ€™t think it would of been as good to eat if it had been pureed. The soup has the most amazing colour so pretty, I used cod for the fish, and it was so good I ate 3 bowls, mind you we just had soup for lunch, so I donâ€™t feel too greedy. Itâ€™s one of those soups you can keep going back to it is so good. Thank you for posting. Made for ZWT#6 2010.