A simple fish soup given to Olivia Snaije, my co-author on The Ethnic Paris Cookbook, by her local greengrocer, Ridah Ben Mansourin, and included in our book. Ridah is from Djerba, a small island off the coast of Tunisia where many of the locals depend on the sea for their livelihood. This recipe is characteristic of many of the fish and seafood dishes made along the shores of the Mediterranean using fish from the day’s catch that was unsold or hard to sell, matched up with the local olive oil, tomatoes, garlic and whatever other vegetables and spices where on hand.
Ridah’s soup, which he cooks up on a simple gas stove in the back of his shop, is given a bit of punch with harissa, the fiery-hot chili paste used as a condiment throughout North Africa. This flavor packed paste can be found in Middle Eastern markets, specialty stores and in the ethnic section of most well stocked groceries.
Fish fumet is quick to make and will greatly enhance the flavor of the soup.
Thank you Carole Gillott of Paris Breakfasts for the great photographs!
Ingredients
- 2 tablespoons of olive oil
- 2 onions, diced
- 1 red pepper, diced
- 1 fennel bulb, diced
- 1 red chili, minced
- 3 garlic cloves, minced
- 2 teaspoons harissa paste
- 2 teaspoons cumin powder
- a pinch of saffron threads
- ½ cup chopped cilantro
- ½ cup chopped parsley
- 1 large can of diced tomatoes
- 6 cups fish stock or water
- 3 tablespoons fresh lemon juice
- 4 ½ pounds fresh, white fish fillets, cut into cubes
- 2 cups diced potatoes
- Salt and pepper
- 1 lemon cut into wedges for garnish
Instructions
- Serves 6-8
- In a 5-quart, heavy casserole, heat the olive oil and add the onion, fennel and red pepper. Sweat the vegetables over gentle heat for 8-10 minutes or until the onion is translucent and red pepper and fennel are soft. Add the minced chili and garlic and cook for 1 minute.
- Stir in the harissa paste and cumin powder and cook, stirring constantly for about 1 ½ minutes. Add the saffron, tomatoes and half the herbs then pour in the fish stock or water. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer 25 minutes.
- In the meantime, place the potatoes in a medium saucepan. Add enough cold water to cover and 1/2 teaspoon of salt. Bring to a boil. Turn down the heat and cook the potatoes gently until tender, then drain in a colander. Keep warm.
- Stir the fish and potatoes into the soup. Simmer, covered, 5 more minutes or until the fish is just cooked through. Stir in the rest of the herbs and the lemon juice. Taste to adjust the seasoning. Spoon into bowls and serve with lemon wedges.
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https://www.charlottepuckette.com/recipes/main-dish-seafoodfish/tunisian-fish-soup/
