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Fish Soup
Tunisian recipe
المقادير
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1 kg white fish, filleted head, backbone, tail and trimmings of fish |
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1-2 onions, cut into coarse pieces |
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1 teaspoon coriander powder |
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6-7 garlic cloves, halved diagonally |
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1 teaspoon cumin powder |
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Pinch paprika |
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1 cup pearl barley |
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1 tablespoon chopped parsley |
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2 tablespoons olive oil |
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1/2 cup celery, leaves and stalk chopped coarsely |
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2 tablespoons tomato paste |
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2 tablespoons lemon juice |
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Salt and pepper |
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طريقه التحضير |
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Put head, backbone, tail and trimmings in cooking pot, cover with water and parboil, removing scum often. |
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Place barley in salted water separately, parboil for 30 minutes, strain and set aside keeping it warm. |
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Fry the fish fillets lightly, remove from flame and set aside. |
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Saute onions in same oil until wilt, then add tomato paste and stir for 2-3 minutes. |
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Place in boiling pot, add garlic, cumin, coriander, paprika, parsley, celery, salt,and pepper, then parboil for 20 minutes. |
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Leave to rest and cool, remove fish parts, blend the juice in a mixer, drain through very thin sieve. |
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Return to pot, add boiled barley, fish fillets, adjust seasoning and bring to a boil for 8-10 minutes, until fish is cooked. |
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Add lemon juice and serve. |
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