Chorba Bil Hout - Fish Soup Recipe

Name: Chorba Bil Hout - Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 1 red chili pepper, fresh; 2 tablespoons olive oil; 1 brown onion, finely chopped; 1 tablespoon tomato paste; 2 -3 teaspoons harissa (see my recipe); 4 garlic cloves, finely minced; 2 teaspoons cumin, ground; 3 cups fish stock; 13 ounces crushed tomatoes; 1 1/2 lbs firm white fish, cut in 3/4 inch chunks; 2 bay leaves; 2 tablespoons cilantro, chopped; 6 slices baguette, cut thick; 1 garlic clove, extra, cut in half

Servings: persons

2 red bell peppers
1 red chili pepper, fresh
2 tablespoons olive oil
1 brown onion, finely chopped
1 tablespoon tomato paste
2 -3 teaspoons harissa (see my recipe)
4 garlic cloves, finely minced
2 teaspoons cumin, ground
3 cups fish stock
13 ounces crushed tomatoes
1 1/2 lbs firm white fish, cut in 3/4 inch chunks
2 bay leaves
2 tablespoons cilantro, chopped
6 slices baguette, cut thick
1 garlic clove, extra, cut in half

1
Cut the peppers into quarters and remove the membrane and seeds. Cut the chili in half and remove the seeds. Grill both until the skin is blackened and blistered. Cool in a plastic bag, then peel and cut into thin strips.
2
Heat the oil in a large saucepan and cook the onion until soft, about 5 minutes. Add the tomato paste, harissa, garlic, cumin and 1/2 cup water, then stir to combine.
3
Add the fish stock, tomatoes and 2 cups water. Bring to a boil, then reduce the heat and add the fish and bay leaves.
4
Simmer for 7-8 minutes or until the fish is JUST done. Carefully remove the fish with a slotted spoon and place on a plate. Discard the bay leaves.
5
When the soup has cooled slightly, add half the fresh cilantro and puree in a blender until smooth. You will probably need to work in batches. Season with salt and pepper.
6
Return the soup to the pan, add the fish and the pepper and chili strips and simmer gently while you prepare the toasts.
7
Toast the bread and, while still warm, rub with the cut garlic.
8
To serve, place a piece of toast in shallow rimmed soup bowls and then pile several pieces of fish on top of each piece of toast. Ladle th soup over the top, distributing peppers evenly. Garnish with the remaining cilantro. Can be served with lemon wedges on the side.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 red bell peppers, 1 red chili pepper, fresh, 2 tablespoons olive oil, 1 brown onion, finely chopped, and more.

Yes, Chorba Bil Hout - Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorba Bil Hout - Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions