Tunisian Aromatic Fish Soup
This “fish stew” is a variation of Cioppino, except it has the spicy African-Mediterranean flavors of cumin, lemon juice and mint added to it. Again as in Cioppino a secret to success is to use the freshest seafood available.
4 C water
3 - 4 potatoes (pref. Yukon Gold) - peeled, and cut into medium-sized chunks
1 14 oz. can of diced tomatoes
1 tbsp dried mint (2 T of fresh)
2 tbsp lemon juice
1 tsp paprika, ground
½ tsp ground cumin
¼ tsp crushed red pepper flakes
2 tbsp dried cilantro or parsley (⅓ C of fresh parsley or cilantro)
3 tbsp olive oil
1 lb. fresh fish, e.g., Quillback, Copper, or Yelloweye Rockfish cut into chunks
Combine the first nine ingredients into a large pot and bring to a boil. Reduce heat, cover and let simmer for about 20 minutes. Uncover and simmer 10 more minutes. Add fish, stir, and remove soup pot from heat. Cover and let fish poach in soup mix for about 7-8 minutes. Ladle into bowls and season the soup by adding salt and/or black pepper to taste.
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- Recipe byDon Chase
- Viewed 135 times
PREP TIME: 10 min
TOTAL TIME: 60 min
Photo note: Still evening before the storm in beautiful Turnbull Cove, BC.
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