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 Tunisian - Chunky Tunisian Fish Soup
adapted from North African Cooking by Hilaire Walden
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Description
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Ingredients
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- 3 Tablespoons Olive Oil
- 2 Medium Onions -- Finely Chopped
- 3 Cloves Garlic
- 1 Medium Red Bell Pepper -- Chopped
- 1 Teaspoon Harissa?
- 1/4 Teaspoon Saffron
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Cumin
- 1 Medium Fennel Bulb -- Chopped
- 2 Large Potatoes -- Chopped
- 1 Lemon Lemon Juice
- 6 Cups Fish Or Chicken Broth
- 4 Pounds Fish Or Shellfish -- Any Kind
- 4 Medium Tomatoes -- Finely Chopped
- 1 Bunch Cilantro -- Finely Chopped
- 1 Bunch Parsley -- Finely Chopped
- Salt And Pepper -- To Taste
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Directions
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Heat oil in saucepan and saute the onion until well browned. Add garlic and red pepper. Saute for 3 minutes. Add Harissa, spices, fennel, potatoes, lemon juice and broth. Boil, reduce heat and simmer for 20 minutes. Add fish, tomatoes, herbs, seasonings and more broth if necessary. Serve with bread.
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Serves
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6
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Time to Make
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0:00
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