Algerian Fish Soup Recipes

ALGERIAN FISH SOUP

Algerian Fish Soup image

A lovely soup, probably nothing like you would expect, very yummy. I got the recipe from someone else, an Algerian, and have changed it slightly to fit in with the way my family (in-laws) cook algerian food.

Provided by Jannah-red

Categories African

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
1 large Spanish onion (Grated or very very finely chopped, or pulverised in a chopping machine)
3 -4 pressed garlic cloves (According to taste)
1 (10 ounce) can whole tomatoes (or 4-5 very ripe ones grated, chopped finely or pulverised in chopping machine)
1 teaspoon paprika
1 teaspoon ras el hanout spice mix (north african spice mix)
1 pinch of crushed saffron (It tastes much better with this than turmeric)
salt and pepper (Around one tsp each, though maybe less than tsp if using stock cubes)
2 large potatoes (Chopped quite small, but NOT grated or pulverised in chopping machine!)
3 stalks celery, diced (Thinly sliced, but NOT grated or pulverised in chopping machine!!)
2 cups chicken broth (Around two pints)
1 1/2 lbs firm white fish (I used more)

Steps:

Heat oil in a large pan and saute onion and garlic until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes, celery and broth. Simmer for 10 minutes.
Add fish and continue to cook until the fish flakes. Simmer over low heat for an additional 10 minutes .

Nutrition Facts : Calories 547.3, Fat 24.6, SaturatedFat 3.7, Cholesterol 102.1, Sodium 509.3, Carbohydrate 41.4, Fiber 6.2, Sugar 6, Protein 40.1

ALGERIAN FISH SOUP

Algerian Fish Soup image

We had this kind of soup in a restaurant at the harbor of Algier, Algeria. Back at home I tried to copy the recipe and came up with this version. Feel free to add more cayenne pepper to increase the heat.

Provided by Halalmom

Categories African

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 kg fish fillet (your choice)
2 large potatoes
2 green bell peppers
1 large carrot
1 fennel bulb
2 onions
1 celery rib
4 tablespoons tomato paste
2 liters water or 2 liters vegetable broth
1 tablespoon cumin
1 teaspoon ras el hanout spice mix (recipes here on zaar)
1 teaspoon coriander
2 bay leaves
1 piece lemon rind
1 tablespoon harissa (or any hot sauce of your choice)
4 tablespoons olive oil

Steps:

Dice the onions and let them get golden in the olive oil. Use a large soup pot!
Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
Put the vegetables in the pot and let it get some colour.
Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
Add the bay leaves, lemon rind and the spices.
Let it simmer on low heat for about 20 minutes, until vegetables are soft.
Cut the fish fillets in cubes and add them to the soup.
Let it simmer for another 15 minutes, until the fish is done.
Carefully puree the soup, adding some water or broth if necessary.
Check on the seasoning and serve with slices of lemon and fresh baguette bread.
Enjoy!

Nutrition Facts : Calories 402.6, Fat 11, SaturatedFat 1.6, Cholesterol 91.7, Sodium 270.4, Carbohydrate 33.4, Fiber 6.2, Sugar 5.5, Protein 42.6

ALGERIAN FISH SOUP

Algerian Fish Soup image

From theelegantchef.com, the food of North Africa. My son did a report on Algeria for school and told me that he read about a fish stew. I looked it up on-line found this soup (not stew) which sounds great.

Provided by Oolala

Categories Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large Spanish onion
3 garlic cloves
1 (10 ounce) can whole tomatoes
1 teaspoon paprika
1 pinch of crushed saffron
salt and pepper, to taste
2 large potatoes
3 celery ribs, diced
8 cups chicken broth
2 lbs white fish fillets, firm texture

Steps:

Heat oil in a large sauté pan and sauté onion until translucent.
Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed.
Add spices, potatoes and broth. Simmer for 10 minutes.
Add fish and continue to cook until the fish flakes.

Nutrition Facts : Calories 328, Fat 6.4, SaturatedFat 1.3, Cholesterol 101.6, Sodium 1153.9, Carbohydrate 28.5, Fiber 4.2, Sugar 4.7, Protein 37.7

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