Ingredients for Algerian Fish Soup
- 1 lb white fish fillets
- 3 medium potatoes
- 1 green bell pepper
- 2 carrots
- 1 fennel bulb
- 1 large onion
- 2 celery stalks
- 3 tbsp tomato paste
- 6 cups water
- 1/2 tsp ground cumin
- Ras El Hanout Spice Mix
- 1/4 cup fresh coriander (cilantro)
- 1 bay leaf
- lemon rind (zest)
- Harissa
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups fish stock (as an alternative to water)
- lemon slices (for garnish)
- crusty bread / fresh baguette (for serving)
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How to Make Algerian Fish Soup
- Dice the large onion and sauté in olive oil until golden brown in a large soup pot.
- 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.)
- Add the diced vegetables to the pot and cook until slightly softened, about 5-7 minutes.
- Stir in the tomato paste and cook for another minute.
- Pour in 2 liters of water (or fish broth for a richer flavor).
- Add the bay leaves, lemon zest, cumin, turmeric, cayenne pepper, salt, and pepper.
- Bring to a simmer, then reduce heat to low and cook for 20 minutes, or until the vegetables are tender.
- Add the cubed fish fillets to the soup.
- Simmer for another 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 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.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with lemon slices and fresh baguette bread.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
21g
Fat
8g
Carbs
11g
