Broudou bil hout (Fish soup): Difference between revisions
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|description=This mixed fish soup from Tunisia is more like a stew, so could also be served as a main course | |description=This mixed fish soup from Tunisia is more like a stew, so could also be served as a main course | ||
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<!-- /seo --> | <!-- /seo -->This mixed [[Fish|fish]] [[Soup|soup]] from Tunisia is more like a [[Stew|stew]], so could also be served as a [[Main course|main course]]. | ||
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|TotalCalories = 6658 | |TotalCalories = 6658 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Broudou bil hout (Fish soup) (TM) recipe.jpg|alt=Electus]] | |Image = [[Image:Broudou bil hout (Fish soup) (TM) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Quite spicy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">This was almost like a curry soup</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/harissa|#harissa]] [[Special:Search/fish|#fish]] [[Special:Search/preservedlemons|#preservedlemons]] [[Special:Search/garlic|#garlic]] [[Special:Search/fishstock|#fishstock]] [[Special:Search/diced|#diced]] [[Special:Search/saffron|#saffron]] [[Special:Search/courtbouillon|#courtbouillon]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/onions|#onions]] [[Special:Search/monkfish|#monkfish]] | ||
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Latest revision as of 16:52, 3 October 2022
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) | |
|---|---|
_(TM)_recipe.jpg) |
| 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 reviewQuite spicy 4/5 This was almost like a curry soup |
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
- Heat the oil in a large pan and fry the onions until soft.
- Add the peppers and garlic and when the peppers are soft, add the fish stock, water or court bouillon.
- Stir in the potatoes, salt, saffron, cumin, cinnamon, harissa and preserved lemons and simmer, covered, for about 30 minutes.
- 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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