Algerian Fish Soup Recipe

Ingredients for Algerian Fish Soup

• Fish Fillet
• 2 medium potatoes, diced
• Green Bell Peppers
• 1 medium carrot, diced
• Fennel Bulb
• 1 large onion, diced
• Celery Rib
• 2 tablespoons tomato paste
• 2 liters water or fish broth
• Cumin
• Ras El Hanout Spice Mix
• Coriander
• 2 bay leaves
• Zest of 1 lemon
• Harissa
• 2 tablespoons olive oil

How to Make Algerian Fish Soup

1. Dice the large onion and sauté in olive oil until golden brown in a large soup pot.
2. Dice the bell pepper, potatoes, carrot, fennel, and celery into roughly 1-inch cubes. (No need for perfect uniformity since the soup will be pureed.)
3. Add the diced vegetables to the pot and cook until slightly softened, about 5-7 minutes.
4. Stir in the tomato paste and cook for another minute.
5. Pour in 2 liters of water (or fish broth for a richer flavor).
6. Add the bay leaves, lemon zest, cumin, turmeric, cayenne pepper, salt, and pepper.
7. Bring to a simmer, then reduce heat to low and cook for 20 minutes, or until the vegetables are tender.
8. Add the cubed fish fillets to the soup.
9. Simmer for another 15 minutes, or until the fish is cooked through and flakes easily with a fork.
10. Carefully puree the soup using an immersion blender (or transfer in batches to a regular blender). Add a little extra water or broth if needed to reach desired consistency.
11. Taste and adjust seasoning as needed.
12. Serve hot, garnished with lemon slices and fresh baguette bread.