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Algerian Fish Soup

What's the big idea?

This fish soup is delicious, but probably not unique to Algeria - it has a typical meditarranean flavour to it, although the extra paprika and nutmeg certainly adds more of a north African edge to it.
Serve with warm, crusty bread.

Shopping List

Here's the list of what you need:

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 x 400g tin chopped tomatoes
  • 1 teaspoon paprika
  • Pinch of nutmeg
  • Salt and fresh black pepper
  • 2 large potatoes, peeled and cut into 1 inch cubes
  • 3 stalks of celery - sliced
  • 400ml fish stock
  • 1lb firm white fish
  • 2 tablespoons chopped fresh coriander (cilantro) or parsley

What To Do

  • Heat the oil in a large saucepan and fry the onions for 3 minutes
  • Add the garlic and tomatoes and simmer for 10 minutes until most of the liquid is gone
  • Now add the paprika, nutmeg, salt, pepper, potatoes and stock
  • Bring to the boil, reduce the heat, cover and simmer for 10 minutes
  • Add the fish to the pan and cook until it begins to flake
  • Purée the soup with a blender. Simmer for another 10 minutes
  • Serve garnished with coriander or parsley

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