Best Tunisian Aromatic Fish Soup With Potatoes Recipes

Tunisian Fish Stew With Potatoes image

Provided by English_Rose

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb new potato, scrubbed, peeled and cut into thick slices
2 tomatoes, peeled and quartered
1/2 teaspoon paprika
4 cups low sodium chicken broth or 4 cups water
1/4 teaspoon harissa (or a large pinch of chili powder)
1/2 teaspoon ground cumin
3 garlic cloves, chopped
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
1 lb white fish fillet, skinned
1 ounce flat leaf parsley, chopped
3 mint sprigs, chopped

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.

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.

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