From Claudia Roden’s Middle Eastern Cookery. Another great recipe from this
- For this spicy and aromatic Tunisian soup, use any firm white fish, like cod or haddock, and serve it as a main course.
- 4 tomatoes, peeled and quartered
- 1 pound potatoes, peeled and quartered
- 4½ cups water
- 1 tablespoon tomato paste
- V4-½ teaspoon harissa (page 464), or
- good pinch of ground chili pepper and
- ½ teaspoon paprika
- ½-¾ teaspoon cumin
- 4 cloves garlic, chopped
- Juice of ½ lemon
- 3 tablespoons extra-virgin olive oil
- 1 pound white fish fillets, skinned
- ½ cup chopped flat-leaf parsley or cilantro
- 3 or 4 sprigs of mint, finely chopped
The method is remarkably simple! Well worth making a batch of this and keeping for the next day.
Put all the ingredients except the oil, fish, and herbs together in a pan. Simmer for 20 minutes, or until the potatoes are tender. Stir in the oil and add the fish. Cook another 10 minutes. Then gently break up the fillets into smaller pieces, add the parsley or cilantro and the mint, and serve.
Remember to add enough salt early on – this was my one mistake this time.