ALGERIA RECIPES (FISH SOUP)

Ingredients

-         2 green bell peppers

-         1 large carrot

-         1 teaspoon coriander

-         2 bay leaves

-         1 tablespoon harissa (or any hot sauce of your choice)

     -         4 tablespoons olive oil

     -         1 kg fish fillet (your choice)

     -         4 tablespoons tomato paste

     -         2 liters water or 2 liters vegetable broth

     -         2 large potatoes

     -         1fennel bulb

     -         2 onions

     -         1celery rib

     -         1 tablespoon cumin 

    -         1 piece lemon rind

Method

    -         Chop  the onions and add in the olive oil. Use a big 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.

    -         Pour the soup gently, add water or broth if necessary.

    -         Check on the seasoning and serve with slices of lemon and fresh baguette bread.

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