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.
For 6 persons
20 minutes + 20 minutes cooking time
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
Stockpot for at least 3 liters
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.
- 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.