Shourba bil Hout

Description

Fish soup

Ingredients

• 300 g (10 oz) smoked haddock, cut into 5 cm (2 inch) cubes
• 900 ml (1½ pint) boiling water
• 2 x 400 g (14 oz) can chopped tomatoes
• 1 large onion, roughly chopped
• 3 heaped tablespoons parsley, finely chopped
• 3 cloves garlic
• 1 small red chilli
• 4 teaspoons paprika
• 1 teaspoon saffron
• 2 teaspoons salt
• pinch of black pepper

Procedures

1. Wash, skin and cut haddock into 5 cm (2 inches) cubes.
2. Using a liquidizer, place onion, garlic cloves, red chilli, paprika, salt, pepper, saffron and parsley and blitz for 10–15 seconds until pureed.
3. Set aside.
4. Pour 900ml (1½ pints) of boiling water into a large saucepan then add purée, chopped tomatoes and fish.
5. Cover and simmer on low heat for 25 minutes.