Tunisian Fish Soup Recipes

TUNISIAN FISH SOUP

Steps:

• Serves 6-8
• In a 5-quart, heavy casserole, heat the olive oil and add the onion, fennel and red pepper. Sweat the vegetables over gentle heat for 8-10 minutes or until the onion is translucent and red pepper and fennel are soft. Add the minced chili and garlic and cook for 1 minute.
• Stir in the harissa paste and cumin powder and cook, stirring constantly for about 1 ½ minutes. Add the saffron, tomatoes and half the herbs then pour in the fish stock or water. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer 25 minutes.
• In the meantime, place the potatoes in a medium saucepan. Add enough cold water to cover and 1/2 teaspoon of salt. Bring to a boil. Turn down the heat and cook the potatoes gently until tender, then drain in a colander. Keep warm.
• Stir the fish and potatoes into the soup. Simmer, covered, 5 more minutes or until the fish is just cooked through. Stir in the rest of the herbs and the lemon juice. Taste to adjust the seasoning. Spoon into bowls and serve with lemon wedges.

TUNISIAN AROMATIC FISH SOUP WITH POTATOES

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.

TUNISIAN FISH STEW WITH POTATOES

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.

CHUNKY TUNISIAN FISH SOUP (BROUDOU BIL HOUT)

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.