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Tunisian-Inspired Fish Soup
Ingredients
Juice and zest of 1 large and juicy Meyer lemon, about 5 to 6 tablespoons
1 tablespoon toasted and ground cumin seeds
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon toasted and ground caraway seeds
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/3 cup olive oil
1 1/2 pounds assorted fish steaks or fillets, (halibut, snapper, sea bass, cod etc.) cut into large pieces, about 2 to 3 inches long
Soup Base:
3 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon freshly ground white pepper
1/4 teaspoon cayenne or other ground hot pepper (optional)
4 tomatoes, peeled, seeded and chopped (canned are fine)
5 cups fish stock or water
1/2 teaspoon saffron steeped in 1/4 cup warm fish stock or water
1 cup cooked chickpeas
8 small boiled new potatoes (optional)
3 carrots, peeled and cut into 1-inch pieces, parboiled
{obox} 3 small turnips, peeled and cut into 1-inch pieces, parboiled
2 cups cooked couscous
2 tablespoons chopped fresh cilantro
Directions
Combine the lemon juice (reserve the zest for the fish soup base) and spices, salt and pepper in a bowl and whisk in the olive oil. Rub this paste into the fish. Refrigerate for an hour or two if you have time.
For the soup base:
Heat the oil in a large heavy saucepan or soup pot over moderate heat. Add the onions, garlic and celery and cook until softened, about 8 to 10 minutes. Stir in the spices and tomatoes and cook for about 2 minutes longer. Add the stock or water, the saffron infusion, the reserved lemon zest and the chickpeas. Cover and simmer over low heat for 10 minutes. Add the fish, potatoes, if using, and parboiled vegetables. Simmer for about 10 to 15 minutes, or until the fish is cooked through. Taste the broth and adjust seasoning.
To serve:
Put a generous spoonful of couscous into individual soup bowls. Ladle fish and vegetables around the couscous, and then spoon on some of the broth. Garnish with chopped cilantro.
Serves 4
Recipe by Joyce Goldstein, as seen in the San Francisco Chronicle, January 19, 2006
Juice and zest of 1 large and juicy Meyer lemon, about 5 to 6 tablespoons
1 tablespoon toasted and ground cumin seeds
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon toasted and ground caraway seeds
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/3 cup olive oil
1 1/2 pounds assorted fish steaks or fillets, (halibut, snapper, sea bass, cod etc.) cut into large pieces, about 2 to 3 inches long
Soup Base:
3 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon sweet paprika
1/2 teaspoon freshly ground white pepper
1/4 teaspoon cayenne or other ground hot pepper (optional)
4 tomatoes, peeled, seeded and chopped (canned are fine)
5 cups fish stock or water
1/2 teaspoon saffron steeped in 1/4 cup warm fish stock or water
1 cup cooked chickpeas
8 small boiled new potatoes (optional)
3 carrots, peeled and cut into 1-inch pieces, parboiled
{obox} 3 small turnips, peeled and cut into 1-inch pieces, parboiled
2 cups cooked couscous
2 tablespoons chopped fresh cilantro
Directions
Combine the lemon juice (reserve the zest for the fish soup base) and spices, salt and pepper in a bowl and whisk in the olive oil. Rub this paste into the fish. Refrigerate for an hour or two if you have time.
For the soup base:
Heat the oil in a large heavy saucepan or soup pot over moderate heat. Add the onions, garlic and celery and cook until softened, about 8 to 10 minutes. Stir in the spices and tomatoes and cook for about 2 minutes longer. Add the stock or water, the saffron infusion, the reserved lemon zest and the chickpeas. Cover and simmer over low heat for 10 minutes. Add the fish, potatoes, if using, and parboiled vegetables. Simmer for about 10 to 15 minutes, or until the fish is cooked through. Taste the broth and adjust seasoning.
To serve:
Put a generous spoonful of couscous into individual soup bowls. Ladle fish and vegetables around the couscous, and then spoon on some of the broth. Garnish with chopped cilantro.
Serves 4
Recipe by Joyce Goldstein, as seen in the San Francisco Chronicle, January 19, 2006
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