Algerian Fish Soup

1. 1

   Dice the onions and let them get golden in the olive oil. Use a large soup pot!

2. 2

   Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.

3. 3

   Put the vegetables in the pot and let it get some colour.

4. 4

   Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.

5. 5

   Add the bay leaves, lemon rind and the spices.

6. 6

   Let it simmer on low heat for about 20 minutes, until vegetables are soft.

7. 7

   Cut the fish fillets in cubes and add them to the soup.

8. 8

   Let it simmer for another 15 minutes, until the fish is done.

9. 9

   Carefully puree the soup, adding some water or broth if necessary.

10. 10

    Check on the seasoning and serve with slices of lemon and fresh baguette bread.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.