Chunky Tunisian Fish Soup Broudou Bil Hout Recipes

Steps:

• Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
• Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
• Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Steps:

• Cut the peppers into quarters and remove the membrane and seeds. Cut the chili in half and remove the seeds. Grill both until the skin is blackened and blistered. Cool in a plastic bag, then peel and cut into thin strips.
• Heat the oil in a large saucepan and cook the onion until soft, about 5 minutes. Add the tomato paste, harissa, garlic, cumin and 1/2 cup water, then stir to combine.
• Add the fish stock, tomatoes and 2 cups water. Bring to a boil, then reduce the heat and add the fish and bay leaves.
• Simmer for 7-8 minutes or until the fish is JUST done. Carefully remove the fish with a slotted spoon and place on a plate. Discard the bay leaves.
• When the soup has cooled slightly, add half the fresh cilantro and puree in a blender until smooth. You will probably need to work in batches. Season with salt and pepper.
• Return the soup to the pan, add the fish and the pepper and chili strips and simmer gently while you prepare the toasts.
• Toast the bread and, while still warm, rub with the cut garlic.
• To serve, place a piece of toast in shallow rimmed soup bowls and then pile several pieces of fish on top of each piece of toast. Ladle th soup over the top, distributing peppers evenly. Garnish with the remaining cilantro. Can be served with lemon wedges on the side.