Brudu bil Hout - fish soup
Spicy and aromatic Tunisian soup, with white fish and an abundance of flavours.
Recipe from epicurious ↗15 min
Prep
30 min
Cook
4
Serves
Ingredients
Other
tomatoes, peeled and quartered4 pieces
potatoes, peeled and quartered1 pound
water2 cups
tomato paste1 tablespoon
1/4–1/2 teaspoon harissa (page 464), or good pinch of ground chili pepper and 1/2 teaspoon paprika1 pieces
1/2–3/4 teaspoon cumin1 pieces
garlic, chopped4 cloves
Juice of 1/2 lemon1 pieces
Salt1 pieces
extra-virgin olive oil3 tablespoons
white fish fillets, skinned1 pound
chopped flat-leaf parsley or cilantro0.5 cup
or 4 sprigs of mint, finely chopped3 pieces
Method
01
Put all the ingredients except the oil, fish, and herbs together in a pan. Simmer for 20 minutes, or until the potatoes are tender.
02
Stir in the oil and add the fish. Cook another 10 minutes. Then gently break up the fillets into smaller pieces, add the parsley or cilantro and the mint, and serve.