The name—Tunisian Aromatic Fish Soup— may sound complicated, but this soup is actually very easy to make. Photo courtesy Turner Publishing Company.
Healthy Soup Recipes
Page 7: Tunisian Aromatic Fish Soup
This is Page 7 of a 7-page article. Click on the black links below to view the other pages.
On The Menu:
Tunisian Aromatic Fish Soup
This is an exotic, spicy spin on simple fish soup, made better with an out-of-the-ordinary combination of herbs and spices. Frozen fish fillets make it extra easy and convenient to make on a busy weeknight.
Recipe yields 6 servings. Calories per serving: 235.
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1-½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 pound Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 1 14.5-ounce can petite diced tomatoes, undrained
- 2 tablespoons chopped fresh mint leaves
- 1-½ tablespoons fresh lemon juice
- 1/3 cup plus 1 tablespoon finely chopped cilantro leaves
- 1 pound fresh or frozen (thawed) skinless 1-inch-thick firm
white fish fillets (e.g., cod or halibut)
- Heat the oil in a large saucepan set over medium-high heat. Add the paprika, cumin, cayenne and garlic. Cook and stir 1 minute.
- Add the broth, potatoes, tomatoes with their juices, mint, lemon juice and 1/3 cup of the cilantro. Bring to a boil. Reduce heat to medium low and cook, partially covered, 20 minutes. Uncover and cook 10 minutes longer, until the potatoes are very tender.
- Add the fish and cook 10 minutes longer, until the fish is cooked through. Using the back of a spoon, break up fish into smaller pieces. Season the soup with salt and pepper to taste. Serve the soup with the remaining cilantro.
Go To The Article Index Above
All rights reserved. All materials