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
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.