Difference between revisions of "Algerian Fish Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Algerian Recipes" to "Category:Algerian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
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[[Category:Algerian Soups]] | [[Category:Algerian Soups]] | ||
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
Revision as of 11:40, 6 April 2012
Ingredients
- 1 Tablespoon olive oil
- 1 Large Spanish Onion
- 3 cloves garlic
- 1 10 ounce can whole tomatoes
- 1 Teaspoon paprika
- A pinch of crushed saffron
- salt and pepper to taste
- 2 Large potatoes
- 3 Stalks of celery diced
- 8 Cups of chicken broth
- 2 Pounds firm white fish
Directions
1) Heat oil in a large sauté pan and sauté Onion until translucent.
2) Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed.
3) Add spices, potatoes and broth. Simmer for 10 minutes.
4) Add fish and continue to cook until the fish flakes.
5) Purée soup in blender or food processor. Return to stove and simmer over low heat for an additional 10 minutes.
