North African Fish Soup Recipes

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NORTH AFRICAN FISH SOUP

Tweeked to my liking. Originally called for pureeing, but I don't think a fish soup/stew should be pureed.

Provided by Parsley

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15



North African Fish Soup image

Steps:

  • Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
  • Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
  • Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
  • Remove the bay leaf.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 305.7, Fat 7.8, SaturatedFat 1.4, Cholesterol 76.2, Sodium 857, Carbohydrate 28.9, Fiber 4.5, Sugar 5, Protein 29.4

2 tablespoons olive oil
1 large sweet onion, chopped
3 celery ribs, diced
3 -4 garlic cloves, minced
1/2-1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
6 cups chicken broth
1 1/2 lbs firm white fish fillets, raw
1 (15 ounce) can diced tomatoes, undrained
2 large potatoes, peeled and diced small
2 -3 saffron threads, crushed
1 bay leaf
salt, to taste
pepper, to taste

NORTH AFRICAN SOUP (VEGETARIAN)

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.

Provided by Outta Here

Categories     Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 17



North African Soup (Vegetarian) image

Steps:

  • Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
  • Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
  • Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
  • Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
  • Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
  • Adjust flavor by adding salt and pepper, if needed.
  • Divide between 2 large bowls and garnish with cilantro or parsley.

Nutrition Facts : Calories 665.6, Fat 18, SaturatedFat 2.5, Sodium 867.5, Carbohydrate 113.9, Fiber 23.4, Sugar 15.9, Protein 20

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons paprika
water
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes, undrained
1/4 cup fresh cilantro, chopped (or use Italian parsley)
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 large potato, peeled and diced
1 (15 3/4 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
salt, to taste
black pepper, to taste
cilantro leaf, to garnish (or parsley)

ALGERIAN FISH SOUP

A lovely soup, probably nothing like you would expect, very yummy. I got the recipe from someone else, an Algerian, and have changed it slightly to fit in with the way my family (in-laws) cook algerian food.

Provided by Jannah-red

Categories     African

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12



Algerian Fish Soup image

Steps:

  • Heat oil in a large pan and saute onion and garlic until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes, celery and broth. Simmer for 10 minutes.
  • Add fish and continue to cook until the fish flakes. Simmer over low heat for an additional 10 minutes .

Nutrition Facts : Calories 547.3, Fat 24.6, SaturatedFat 3.7, Cholesterol 102.1, Sodium 509.3, Carbohydrate 41.4, Fiber 6.2, Sugar 6, Protein 40.1

4 tablespoons olive oil
1 large Spanish onion (Grated or very very finely chopped, or pulverised in a chopping machine)
3 -4 pressed garlic cloves (According to taste)
1 (10 ounce) can whole tomatoes (or 4-5 very ripe ones grated, chopped finely or pulverised in chopping machine)
1 teaspoon paprika
1 teaspoon ras el hanout spice mix (north african spice mix)
1 pinch of crushed saffron (It tastes much better with this than turmeric)
salt and pepper (Around one tsp each, though maybe less than tsp if using stock cubes)
2 large potatoes (Chopped quite small, but NOT grated or pulverised in chopping machine!)
3 stalks celery, diced (Thinly sliced, but NOT grated or pulverised in chopping machine!!)
2 cups chicken broth (Around two pints)
1 1/2 lbs firm white fish (I used more)

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