Algerian Fish Soup Food

ALGERIAN FISH SOUP

Steps:

• Heat oil in a large pan and saute onion and garlic until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes, celery and broth. Simmer for 10 minutes.
• Add fish and continue to cook until the fish flakes. Simmer over low heat for an additional 10 minutes .

ALGERIAN FISH SOUP

Steps:

• Dice the onions and let them get golden in the olive oil. Use a large 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.
• Carefully puree the soup, adding some water or broth if necessary.
• Check on the seasoning and serve with slices of lemon and fresh baguette bread.
• Enjoy!

NORTH AFRICAN FISH SOUP

Steps:

• Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
• Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
• Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
• Remove the bay leaf.
• Add salt and pepper to taste.

ALGERIAN LENTIL SOUP (CHORBA ADAS)

Steps:

• Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
• Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
• Squeeze on the lemon and add the chopped Corriander.