Tunisian chowder



Use fresh fish, preferably seasonal catch. If you cannot find cod, you can also use other white fish such as tilapia, pangasius, pollock or catfish. You can ask for the local & seasonal catch of the day at the fish/farmers market or your local fish store.


Serving amount

For 6 persons

Preparation

20 minutes

Cooking

20 minutes + 20 minutes cooking time

Ingredients

  • 1 l fish stock

  • 2 red bell peppers, seeds removed and cut into strips

  • 2 potatoes, peeled and cut in cubes

  • 200 g carrots, peeled and cut in cubes

  • 3 garlic cloves, minced

  • 2 onions, finely chopped

  • 3 bay leaves

  • 2 tsp cumin seeds

  • 6 saffron threads

  • 400 g canned tomato (canned in cubes)

  • 2 tbsp harissa paste

  • 500 g cod fillet, cut in pieces

  • salt and freshly ground black pepper

Extra Props

  • Stockpot for at least 3 liters

  • Strainer

  • blender

Preparation

1. Place the fish stock in a stockpot and add the bell peppers, potatoes, carrots, garlic, onions, bay leaves, cumin seeds and saffron threads. Bring to boil and simmer covered on low heat for 20 minutes.

2. Strain the soup and pour the stock into a blender. Add half of the cooked vegetables with the tomato cubes and harissa and mash them so that the soup binds slightly.

3. Discard the bay leaves. Spoon the rest of the cooked vegetables back into the stockpot and add the mashed soup. Season the soup with salt and freshly ground pepper.

4. Add the cod fillet to the soup 5 minutes before serving and let it cook all together. Divide the cod fillet and vegetables evenly over the soup bowls and pour the soup over it.

Tips

- If you mash all vegetables, your soup will bind more. Leave out the harissa if you don’t want it to be spicy.

- Use fresh fish, preferably seasonal catch. If you cannot find cod, you can also use other whitefish such as tilapia, pangasius, pollock or catfish.



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