Difference between revisions of "Algerian Fish Soup"
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1) Heat [[oil]] in a large sauté pan and sauté [[Onion]] until translucent. | 1) Heat [[oil]] in a large sauté pan and sauté [[Onion]] until translucent. | ||
Latest revision as of 16:45, 15 July 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
Procedures
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.
