“We had this kind of soup in a restaurant at the harbor of Algier, Algeria. Back at home I tried to copy the recipe and came up with this version. Feel free to add more cayenne pepper to increase the heat.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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