Algerian Fish Soup with Mint
Soups • World
Description
Algerian Fish Soup with Mint
Ingredients
- Cod fillet 30 oz
- Fennel 1 piece
- Canned Tomatoes (Pelati) 1 can
- Salad Potatoes 20 oz
- Garlic 2 heads
- Mint 1 bunch
- Parsley 1 stem
- Olive Oil 2 tablespoons
- Paprika 1 tablespoon
- Toasted Cumin Seeds 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Lemon ½ piece
- Fish Oil 0 qt
Step-by-Step Guide
Step 1
Prepare the fish stock by any available method.
Step 2
Peel the potatoes and cut them into sticks about 1 cm thick.
Step 3
Chop the mint and parsley leaves without stems.
Step 4
Slice the fennel crosswise and then into half-rings.
Step 5
Finely chop the garlic and set aside.
Step 6
Squeeze the juice from half a lemon.
Step 7
Heat the fish stock and add the chopped potatoes, fennel, parsley, mint, lemon juice, and spices.
Step 8
Bring to a boil over low heat and cook for about 20 minutes covered.
Step 9
Add the canned tomatoes and cook uncovered for another 10 minutes.
Step 10
Cut the fish into large pieces and add to the boiling soup along with the garlic. This way, the garlic won't overcook and will retain its flavor.
Step 11
Add olive oil and cook for 8–10 minutes.
Step 12
Season with salt and pepper and serve.
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