CHUNKY MEDITERRANEAN FISH SOUP
Hoki has a firm white flesh which works well in this warming soup
Provided by CJ Jackson
Categories Lunch, Main course, Soup, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
- Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
- Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.
Nutrition Facts : Calories 164 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.83 milligram of sodium
TUNISIAN SOUP
This yummy soup, adopted from Tunisian culture, is one of my personal favorites. It's absolutely divine.
Provided by layal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
- Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 36.3 g, Cholesterol 11.8 mg, Fat 4.7 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 174.8 mg, Sugar 4 g
CHUNKY TUNISIAN FISH SOUP (BROUDOU BIL HOUT)
Make and share this Chunky Tunisian Fish Soup (Broudou Bil Hout) recipe from Food.com.
Provided by Engrossed
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 238.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 2.3, Sodium 383.1, Carbohydrate 31.6, Fiber 5.1, Sugar 5.8, Protein 9.5
TUNISIAN FISH STEW WITH POTATOES
There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.
Provided by English_Rose
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
- Stir in the extra virgin olive oil and add the fish.
- Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
- Season and serve.
CHORBA BIL HOUT - FISH SOUP
Make and share this Chorba Bil Hout - Fish Soup recipe from Food.com.
Provided by Jostlori
Categories Moroccan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 447.5, Fat 13.8, SaturatedFat 2.3, Cholesterol 69.2, Sodium 675, Carbohydrate 47, Fiber 4.2, Sugar 4.8, Protein 34
TUNISIAN AROMATIC FISH SOUP WITH POTATOES
Categories Soup/Stew Fish Herb Potato Tomato Quick & Easy Lunch Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve.
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