For this spicy and aromatic Tunisian soup, use any firm white fish, like cod or haddock, and serve it as a main course.
Recipe information
Yield
serves 4
Ingredients
4 tomatoes, peeled and quartered
1 pound potatoes, peeled and quartered
4 1/2 cups water
1 tablespoon tomato paste
1/4–1/2 teaspoon harissa (page 464), or good pinch of ground chili pepper and 1/2 teaspoon paprika
1/2–3/4 teaspoon cumin
4 cloves garlic, chopped
Juice of 1/2 lemon
Salt
3 tablespoons extra-virgin olive oil
1 pound white fish fillets, skinned
1/2 cup chopped flat-leaf parsley or cilantro
3 or 4 sprigs of mint, finely chopped
Preparation
Step 1
Put all the ingredients except the oil, fish, and herbs together in a pan. Simmer for 20 minutes, or until the potatoes are tender.
Step 2
Stir in the oil and add the fish. Cook another 10 minutes. Then gently break up the fillets into smaller pieces, add the parsley or cilantro and the mint, and serve.
