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Tunisian   -   Chunky Tunisian Fish Soup   adapted from North African Cooking by Hilaire Walden

Description
Ingredients
  • 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
Directions 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.
Serves 6
Time to Make 0:00



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