 The name—Tunisian Aromatic Fish Soup— may sound complicated, but this soup is actually very easy to make. Photo courtesy Turner Publishing Company.
January 2010 |
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Healthy Soup Recipes
Page 7: Tunisian Aromatic Fish Soup
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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.
Ingredients
- 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)
Preparation
- 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.
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