Shorba bil Hout
(Fish, Tomato and Potato Soup) Recipe

Origin: Algeria Period: Traditional

This is a traditional Algerian soup recipe that requires a fairly robustly-flavoured fish to make it work. Sea fish are traditional, but strongly-flavoured freshwater fish also work quite well.

Ingredients:

3 tbsp olive oil
2 onions, chopped
4 garlic cloves, crushed
450g large, ripe tomatoes, blanched, de-seeded and chopped
1 1/2 tsp paprika
generous pinch of cayenne pepper
pinch of crushed saffron threads
2 bay leaves
1 heaped tsp fresh thyme leaves
2 large potatoes, cubed
2.5l water
1kg firm white fish fillets, skinned
lemon juice, to taste
salt and black pepper, to taste
2 eggs

Shorba bil Hout
(Fish, Tomato and Potato Soup) Preparation:

Method:

Add the oil to a large pan and use to fry the onion and garlic until just softened, but not coloured (about 4 minutes). Add the tomatoes and continue cooking for about 10 minutes, or until the tomatoes have started to break down.

Mix in the paprika, cayenne pepper, saffron, bay leaves, thyme and potatoes then add the water and bring to a boil. Reduce to a simmer, cover and continue coking for about 15 minutes, or until the potatoes are almost tender.

Add the fish, reduce the heat and continue cooking for about 15 minutes, or until the fish begins to flake. Take off the heat and discard the bay leaves. Allow to cool slightly then pour into a food processor or blender and process until smooth. Return to the pan and allow to heat through.

Add the lemon juice and seasonings to taste then beat the eggs in a small bowl. Add a ladleful of the soup and whisk to combine. Turn down the heat on the soup and gradually add the egg mix and stir into the soup. Continue cooking gently, without boiling, until the soup thickens. Serve immediately.

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