North African Fish Soup Recipes

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:

• Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
• Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
• Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
• Remove the bay leaf.
• Add salt and pepper to taste.

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:

• Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
• Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
• Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
• Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
• Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
• Adjust flavor by adding salt and pepper, if needed.
• Divide between 2 large bowls and garnish with cilantro or parsley.