Broudou bil hout (Fish soup)

This mixed fish soup from Tunisia is more like a stew, so could also be served as a main course.

Broudou bil hout (Fish soup)

Servings:	Serves 6 to 12
Calories per serving:	1109
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	18th January 2013

Best recipe review Quite spicy 4/5 This was almost like a curry soup NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 kg mixed fish and seafood, skinned, boned, peeled etc and cut into small pieces, if necessary
• 4 onions, roughly chopped
• 75 ml olive oil
• 1 large green pepper, deseeded and chopped
• 1 large red pepper, deseeded and chopped
• Garlic, to taste, peeled and findly diced
• 3 litres fish stock, water or court bouillon
• 4 large potatoes, cut into smallish chunks
• 2 bulbs fennel, with leaves, diced
• Salt, to taste
• Large pinch saffron, pounded
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons harissa, or to taste
• 2 preserved lemons, finely chopped
• 8 tomatoes, peeled and chopped
• 1 large bunch parsley, finely chopped
• 1 large bunch coriander leaves, finely chopped

Method

1. Heat the oil in a large pan and fry the onions until soft.
2. Add the peppers and garlic and when the peppers are soft, add the fish stock, water or court bouillon.
3. Stir in the potatoes, salt, saffron, cumin, cinnamon, harissa and preserved lemons and simmer, covered, for about 30 minutes.
4. Add the fish, tomatoes and herbs and add further liquid if necessary and cook for a few minutes until the fish is done.

Serving suggestions

Serve with bread.

Variations

You can also add 2 tablespoons of capers, 2 tablespoons of caraway seeds and/or 1 teaspoon ground coriander. Use the juice of 1½ lemons instead of the preserved lemons and if you do not have any harissa, substitute it with 1 teaspoon paprika and ½ teaspoon Cayenne pepper.

Chef's notes

Use a mixture of firm fish, eg monkfish, gurnard, bream or bass and some delicate fish, eg whiting, cod or haddock, together with small whole fish, eel chunks, squid, prawns or crabmeat.

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