NORTH AFRICAN FISH SOUP

North African Fish Soup image

Tweeked to my liking. Originally called for pureeing, but I don't think a fish soup/stew should be pureed.

Provided by Parsley

Categories Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil
1 large sweet onion, chopped
3 celery ribs, diced
3 -4 garlic cloves, minced
1/2-1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
6 cups chicken broth
1 1/2 lbs firm white fish fillets, raw
1 (15 ounce) can diced tomatoes, undrained
2 large potatoes, peeled and diced small
2 -3 saffron threads, crushed
1 bay leaf
salt, to taste
pepper, to taste

Steps:

Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
Remove the bay leaf.
Add salt and pepper to taste.

Nutrition Facts : Calories 305.7, Fat 7.8, SaturatedFat 1.4, Cholesterol 76.2, Sodium 857, Carbohydrate 28.9, Fiber 4.5, Sugar 5, Protein 29.4

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