Tunisian Fish Soup Food

TUNISIAN FISH SOUP

Steps:

• 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.

TUNISIAN FISH TAGINE

Steps:

• Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.
• Seed the chilies and cut into julienne strips.
• Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.
• At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.
• As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.
• Serve in large warmed bowl, sprinkled with cilantro.

TUNISIAN AROMATIC FISH SOUP WITH POTATOES

Steps:

• Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve.

TUNISIAN SOUP

Steps:

• Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
• Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

TUNISIAN FISH STEW WITH POTATOES

Steps:

• Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
• Stir in the extra virgin olive oil and add the fish.
• Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
• Season and serve.