Tunisia
Tunisia - Chorbat El Hout (Fish Soup)
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To serve 4 · 750 g assorted fish (monkfish, blue-mouth, etc.) · 2 small onions · 1 garlic clove · 2 tbsp tomato puree · 1 tbsp paprika · ½ tsp cayenne · ½ tsp cumin · ½ l water · 100 g pearl barley · Juice of 1 lemon · 2 tbsp chopped parsley · 6 tbsp olive oil · Salt
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Preparation:
Clean the fish. Peel and finely chop the onions and garlic. Heat oil in a large pan and fry the onions until transparent.
Add the garlic, tomato puree, paprika, cayenne, cumin and a little salt. Stir fry 2-3 minutes. Correct salt.
Add water and fish and bring to the boil. Lower the heat, cover and leave to cook 20 minutes. Transfer the fish to a platter and when cold enough, remove the bones. Shred its flesh and add to the soup.
Add the pearl barley and cook for 20-30 minutes, covered. Sprinkle lemon juice on top and serve.
