Algerian Fish Soup

Name: Algerian Fish Soup
Ingredients: 1 kg fish fillet (your choice); 2 large potatoes; 2 green bell peppers; 1 large carrot; 1 fennel bulb; 2 onions; 1 celery rib; 4 tablespoons tomato paste; 2 liters water or 2 liters vegetable broth; 1 tablespoon cumin; 1 teaspoon ras el hanout spice mix (recipes here on zaar); 1 teaspoon coriander; 2 bay leaves; 1 piece lemon rind; 1 tablespoon harissa (or any hot sauce of your choice); 4 tablespoons olive oil

16 ingredients

11 steps

Ingredients

1 kg fish fillet (your choice)
2 large potatoes
2 green bell peppers
1 large carrot
1 fennel bulb
2 onions
1 celery rib
4 tablespoons tomato paste
2 liters water or 2 liters vegetable broth
1 tablespoon cumin
1 teaspoon ras el hanout spice mix (recipes here on zaar)
1 teaspoon coriander
2 bay leaves
1 piece lemon rind
1 tablespoon harissa (or any hot sauce of your choice)
4 tablespoons olive oil

Directions

1

Dice the onions and let them get golden in the olive oil. Use a large soup pot!
2

Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
3

Put the vegetables in the pot and let it get some colour.
4

Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
5

Add the bay leaves, lemon rind and the spices.
6

Let it simmer on low heat for about 20 minutes, until vegetables are soft.
7

Cut the fish fillets in cubes and add them to the soup.
8

Let it simmer for another 15 minutes, until the fish is done.
9

Carefully puree the soup, adding some water or broth if necessary.
10

Check on the seasoning and serve with slices of lemon and fresh baguette bread.
11

Enjoy!