Broudou bil Hout (Tunisian Fish Soup)
Broudou bil Hout (Tunisian Fish Soup) is a traditional Tunisian recipe for a classic soup of fish and shellfish cooked in a fish stock base with tomatoes, onions, garlic, bell pepper, fennel and spices. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Tunisian Fish Soup (Broudou bil Hout).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesVegetable RecipesTunisia Recipes
This is a very hearty and warming Tunisian fish soup that's very similar in constituency to a French
Bouillabaisse. Just about any fish and shellfish can be used in this recipe (it really depends on what's available) the only exception to this are oily fish such as
sardines and
mackerel which should not be added.
Ingredients:
3 tbsp olive oil
2 onions, chopped
3 garlic cloves, chopped
1 red bell pepper, chopped
1 tsp
Harissa
1/4 tsp
saffron threads, crushed
1/2 tsp ground
cinnamon
1/2 tsp
ground cumin
1 fennel bulb, diced (reserve the fronds)
2 large potatoes, chopped
3 tbsp lemon juice
1.5l fish stock (use the fish heads and shellfish shells to make this)
2 kg mixed fish and shellfish, shelled, trimmed and cubed
4 large ripe tomatoes,
blanched, peeled, de-seeded and chopped
1/2 bunch of
coriander, chopped
1/2 bunch of
flat-leaf parsley, chopped
salt and freshly-ground black pepper, to taste
Method:
Add the oil to a large saucepan and use to fry he onion until soft but not coloured (about 5 minutes). Add the garlic and red pepper to the pan and cook for a further 3 minutes before adding the harissa, spices, fennel, potato, stock and lemon juice. Bring to a boil then reduce to a simmer and cook for 20 minutes, or until the potatoes are almost done.
Add all the remaining ingredients (add a little more water if it's too thick), return to a simmer and cook until the fish is tender (about 20 minutes). Serve in warmed soup bowls, garnished with the fennel fronds and accompanied by a fresh, crusty, Breads.
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