Algerianfishsoup Recipes

Steps:

• Dice the onions and let them get golden in the olive oil. Use a large soup pot!
• Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
• Put the vegetables in the pot and let it get some colour.
• Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
• Add the bay leaves, lemon rind and the spices.
• Let it simmer on low heat for about 20 minutes, until vegetables are soft.
• Cut the fish fillets in cubes and add them to the soup.
• Let it simmer for another 15 minutes, until the fish is done.
• Carefully puree the soup, adding some water or broth if necessary.
• Check on the seasoning and serve with slices of lemon and fresh baguette bread.
• Enjoy!

Steps:

• In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
• Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
• Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
• Preheat the oven to 350 degrees F.
• Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

Steps:

• Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
• Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
• Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
• Add tomatoes and green beans, cover, and simmer 30 minutes.
• Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
• Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
• Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
• Add artichokes and chickpeas to the stew snd heat through.
• To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.

Steps:

• Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
• Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours.
• Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
• Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
• Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
• Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
• Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
• Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
• Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Steps:

• Saute onion in vegetable stock over med. low heat until translucent.
• Add all spices and cook for a few more minutes, stirring as needed.
• Add tomato paste, stir and simmer 2 minutes.
• Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
• Bring to a boil, then reduce heat and simmer, covered, for an hour or so.
• (This can cook slowly for 2-3 hours, if desired.).
• Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
• Put couscous in a bowl.
• Pour boiling water over couscous and wait about 5 minutes.
• Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).
• For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
• Serve the stew over the couscous. Enjoy!

Steps:

• Heat oil in a large sauté pan and sauté onion until translucent.
• Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed.
• Add spices, potatoes and broth. Simmer for 10 minutes.
• Add fish and continue to cook until the fish flakes.