Tunisian soup
Description
Tunisian soup is quite simple and quick to prepare, as they say, fish is not meat and doesn't require prolonged cooking. Any medium-sized white fish works well for this soup. I used hake, but pike-perch, carp, bighead carp, or silver carp would also be excellent choices. The soup is light, tasty, and satisfying.
Instructions
- 1
Step 1
Prepare the ingredients for making Tunisian soup.
- 2
Step 2
Clean the fish, gut it, wash it, and cut it into pieces. Place in a pot and cover with water.
- 3
Step 3
Place the pot on the stove and bring the water with the fish to a boil. Skim off the foam and cook the fish over the lowest heat for 20 minutes, or until done.
- 4
Step 4
Peel and wash the onion and garlic, then finely chop. Place in a frying pan, add vegetable oil, and sauté over low heat until translucent.
- 5
Step 5
Place the boiled fish on a plate. Strain the broth. Peel, wash, and dice the potatoes. Add the diced potatoes and sautéed onions to the broth.
- 6
Step 6
After 10 minutes of cooking the soup, wash the bell pepper and tomatoes. Remove the seeds from the pepper. Cut these vegetables into cubes and add them to the pot.
- 7
Step 7
Season the soup with salt and pepper to taste, add cumin and bay leaf.
- 8
Step 8
And also lemon juice to taste.
- 9
Step 9
Boil the soup for another 10-15 minutes and turn off the heat.
- 10
Step 10
Add chopped fresh herbs to the ready soup; I used parsley, but you can use dill or cilantro.
- 11
Step 11
The Tunisian soup is ready. When serving, place pieces of fish into each bowl.