Chunky Tunisian Fish Soup (Broudou Bil Hout)

Ingredients

• 3 tablespoons olive oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 red pepper, chopped
• 1 teaspoon harissa (Hreesa/Harissa (Red Pepper Spice))
• 1/4 teaspoon saffron thread, crushed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 fennel bulb, diced, feathery fronds reserved (optional)
• 2 large potatoes, peeled and chopped
• 3 tablespoons fresh lemon juice
• 6 cups fish stock or water
• 4 1/2 lbs mixed fish, including shellfish, prepared
• 4 ripe tomatoes, peeled, deseeded and chopped
• 1/2 bunch fresh cilantro, minced
• 1/2 bunch fresh parsley, minced
• salt and pepper, to taste

Directions

1. 1

   Heat the oil in a large saucepan, then fry the onion until softened but not colored.

2. 2

   Add the garlic and red pepper, cooked for 2-3 minutes then stir in the Harissa, spices, fennel, potatoes, lemon juice, and broth or water.

3. 3

   Bring to a boil then simmer for about 20 minutes until the potatoes are almost cooked.

4. 4

   Add the fish, tomatoes, herbs, seasoning, and water as necessary, and cook gently until the fish is tender.

5. 5

   Serve sprinkled with the reserved fennel fronds and accompanied by good bread.