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.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Tunisian Fish Soup to your online bookmark site:

Celtnet Recipes - Tunisian Fish Soup Recipe

More African recipes...

More North African recipes...

More recipes for starters...

More Traditional recipes...

More recipes for Soup...

More recipes for Seafood...

More recipes for Pies and Tarts...

More recipes for Fish...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):

Other recipes with fish and vegetables as primary ingredients:

Waakye

Warning: mysql_fetch_array(): 8 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 565

Join the Celtnet Recipes Discussion Forum

The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my Recipes of Africa eBook which contains recipes from each and every country and region of Africa (over 800 packed into 550 pages). You also get brief country and region description, maps and discussion of typical foods. With this eBook you will learn the recipes and dishes of every single country in Africa, from North Africa, through West Africa, Central Africa, East Africa and South Africa. This is the most comprehensive collection of African recipes ever collected in one place. Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: