May 2019
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Tunisia - Chorbat El Hout (Fish Soup)

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  



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.