Algerian Fish Soup
A hearty and flavorful fish soup, packed with vegetables and aromatic spices. This soup is a comforting and nutritious meal, showcasing the diverse culinary influences in Algerian cuisine.
🧂 Ingredients
- 500 g White fish fillets(such as cod or haddock, cut into bite-sized pieces)
- 3 tablespoons Olive oil
- 1 medium Yellow onion(finely chopped)
- 3 pieces Garlic cloves(minced)
- 3 medium Tomatoes(diced)
- 2 tablespoons Tomato paste
- 2 medium Carrots(sliced)
- 1 large Potato(diced)
- 1 liter Fish or vegetable stock
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 0.5 teaspoon Cayenne pepper(optional)
- 1 piece Bay leaf
- 2 tablespoons Parsley(chopped, plus extra for garnish)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt(or to taste)
- 1 teaspoon Black pepper(or to taste)
👨🍳 Instructions
- 1
Prepare the fish fillets: rinse under cold water, pat dry with paper towels, cut into bite-sized pieces, and set aside.
💡 Tip: Ensuring the fish is dry helps it cook better. - 2
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
💡 Tip: Don't rush sautéing the aromatics; it builds the flavor base. - 3
Add the diced tomatoes and tomato paste to the pot. Stir and let the mixture cook for 5 minutes.
💡 Tip: Cooking the tomato paste deepens its flavor. - 4
Add the sliced carrots, diced potato, paprika, cumin, turmeric, cayenne pepper (if using), bay leaf, salt, and black pepper. Stir well to combine.
💡 Tip: Toast the spices briefly with the vegetables to release their aromas. - 5
Pour in the fish or vegetable stock and bring the soup to a simmer. Cover and cook over medium-low heat for 25 minutes, or until the vegetables are tender.
💡 Tip: Simmering gently allows the vegetables to cook through without becoming mushy. - 6
Once the vegetables are cooked, gently add the fish pieces to the pot and simmer for 8-10 minutes, or until the fish is cooked through and flaky.
💡 Tip: Be careful not to overcook the fish; it will continue to cook in the residual heat. - 7
Stir in the chopped parsley and lemon juice right before serving. Taste and adjust seasoning if needed.
💡 Tip: Lemon juice adds brightness, and fresh parsley adds freshness. - 8
Serve hot, garnished with extra fresh parsley.
💡 Tip: Serve with crusty bread for dipping.
💡 Pro Tips
- ✓You can use any firm white fish for this soup.
- ✓Adjust the spices to your preference; add more cayenne for extra heat.
- ✓For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
🔄 Variations
- Add a can of chickpeas for extra protein and texture.
- Include other vegetables like zucchini or bell peppers.