Best Chunky Tunisian Fish Soup Broudou Bil Hout Recipes

Chunky Tunisian Fish Soup (Broudou Bil Hout) image

Provided by Engrossed

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
2 onions, chopped
3 garlic cloves, chopped
1 red pepper, chopped
1 teaspoon harissa (Hreesa/Harissa (Red Pepper Spice))
1/4 teaspoon saffron thread, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 fennel bulb, diced, feathery fronds reserved (optional)
2 large potatoes, peeled and chopped
3 tablespoons fresh lemon juice
6 cups fish stock or 6 cups water
4 1/2 lbs mixed fish, including shellfish, prepared
4 ripe tomatoes, peeled, deseeded and chopped
1/2 bunch fresh cilantro, minced
1/2 bunch fresh parsley, minced
salt and pepper, to taste

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

Chorba Bil Hout - Fish Soup image

Provided by Jostlori

Categories Moroccan

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 red bell peppers
1 red chili pepper, fresh
2 tablespoons olive oil
1 brown onion, finely chopped
1 tablespoon tomato paste
2 -3 teaspoons harissa (see my recipe)
4 garlic cloves, finely minced
2 teaspoons cumin, ground
3 cups fish stock
13 ounces crushed tomatoes
1 1/2 lbs firm white fish, cut in 3/4 inch chunks
2 bay leaves
2 tablespoons cilantro, chopped
6 slices baguette, cut thick
1 garlic clove, extra, cut in half

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 image

Yield Serves 4

Number Of Ingredients 12

4 cups water
1 pound potatoes, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
2 medium tomatoes, peeled, quartered
3 garlic cloves, chopped
2 tablespoons chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1/3 cup plus 1 tablespoon finely chopped cilantro or parsley
1 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass)
3 tablespoons olive oil

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.