Broudou bil Hout
(Tunisian Fish Soup) Recipe

Origin: Tunisia Period: Traditional

This is a very hearty and warming Tunisian fish soup that's very similar in constituency to a French Bouillabaisse. Just about any fish and shellfish can be used in this recipe (it really depends on what's avaialble) the only exception to this are oily fish such as sardines and mackerel which should not be added.

Ingredients:

3 tbsp olive oil
2 onions, chopped
3 garlic cloves, chopped
1 red bell pepper, chopped
1 tsp Harissa
1/4 tsp saffron threads, crushed
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 fennel bulb, diced (reserve the fronds)
2 large potatoes, chopped
3 tbsp lemon juice
1.5l fish stock (use the fish heads and shellfish shells to make this)
2 kg mixed fish and shellfish, shelled, trimmed and cubed
4 large ripe tomatoes, blanched, peeled, de-seeded and chopped
1/2 bunch of coriander, chopped
1/2 bunch of flat-leaf parsley, chopped
salt and freshly-ground black pepper, to taste

Broudou bil Hout
(Tunisian Fish Soup) Preparation:

Method:

Add the oil to a large saucepan and use to fry he onion until soft but not coloured (about 5 minutes). Add the garlic and red pepper to the pan and cook for a further 3 minutes before adding the harissa, spices, fennel, potato, stock and lemon juice. Bring to a boil then reduce to a simmer and cook for 20 minutes, or until the potatoes are almost done.

Add all the remaining ingredients (add a little more water if it's too thick), return to a simmer and cook until the fish is tender (about 20 minutes). Serve in warmed soup bowls, garnished with the fennel fronds and accompanied by a fresh, crusty, bread.

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