Chorba Bil Hout Fish Soup Recipes

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

HOT AND SPICY FISH SOUP

Steps:

• Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
• Simmer gently 5 or 6 mnutes.
• Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
• Add cilantro, hominy, butter and HEAT gently.
• Adjust seasonings to taste.
• Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

CHORBA BIL HOUT - FISH SOUP

Steps:

• Cut the peppers into quarters and remove the membrane and seeds. Cut the chili in half and remove the seeds. Grill both until the skin is blackened and blistered. Cool in a plastic bag, then peel and cut into thin strips.
• Heat the oil in a large saucepan and cook the onion until soft, about 5 minutes. Add the tomato paste, harissa, garlic, cumin and 1/2 cup water, then stir to combine.
• Add the fish stock, tomatoes and 2 cups water. Bring to a boil, then reduce the heat and add the fish and bay leaves.
• Simmer for 7-8 minutes or until the fish is JUST done. Carefully remove the fish with a slotted spoon and place on a plate. Discard the bay leaves.
• When the soup has cooled slightly, add half the fresh cilantro and puree in a blender until smooth. You will probably need to work in batches. Season with salt and pepper.
• Return the soup to the pan, add the fish and the pepper and chili strips and simmer gently while you prepare the toasts.
• Toast the bread and, while still warm, rub with the cut garlic.
• To serve, place a piece of toast in shallow rimmed soup bowls and then pile several pieces of fish on top of each piece of toast. Ladle th soup over the top, distributing peppers evenly. Garnish with the remaining cilantro. Can be served with lemon wedges on the side.

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Steps:

• Place freekeh in a bowl and cover with cold water. Set aside.
• Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
• Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
• Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

SHKEMBE CHORBA (TRIPE SOUP)

Steps:

• Boil the tripe for for a couple of minutes then clean both sides of the tripe with a knife until it is completely clean of marks and film.
• Rinse and place it in a pot of cold water and bring to the boil.
• Leave to simmer for around 5 hours topping up the water every once in a while so the tripe is submersed at all times.
• The cooked tripe should be removed (keep the stock to one side) and cut up into small chunks, some prefer it minced.
• Add some salt to the stock along with the paprika, milk and oil and boil for a further 15 minutes. Finally add the tripe to the soup mixture and it's ready to serve.
• Serve in soup bowls or deep dishes along with salt, vinegar, chopped garlic and more roughly ground hot chili in separate serving utensils alongside. A basket of fresh bread is also customary.
• Notes:.
• A rarity but this dish is not meant to be served with any alcoholic beverage. Its design presents itself be the Bulgarian cure for hangovers. However you might want to go on another binge just to get to try this again afterwards.
• Originally published in http://www.ourbulgarianworld.com.

ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)

Steps:

• Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
• Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
• Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
• If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
• If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

LOBSTER FISH SOUP

Steps:

• place live lobster in deep pot of cold salted water and vodka to anesthetize lobster
• close pot to prevent escape gradually raise temperature from cold to warm to boiling.
• Lobster is ready when it stops moving and shell is bright red.
• remove lobster shell and reserve the meat.
• In another deep pot put fish broth and tomato juice.
• add lobster meat in broth simmer broth.
• wash and remove beard from oysters.
• in another pot place oysters in salted water bring to swift rapid boil until shells open.
• remove oyster flesh from shells and add to simmering broth.
• cut tuna fillet into chunks add to simmering broth.
• add saffron to broth add red and white wine.
• close pot bring to boil then reduce back to simmer.
• let simmer 3 hours serve hot with garlic bread.