Algerian Fish Soup
Experience the vibrant flavors of North Africa with this hearty Algerian Fish Soup, a comforting and aromatic dish that's perfect for seafood lovers. This recipe combines tender white fish fillets with a medley of fresh vegetables, including carrots, potatoes, and tomatoes, all simmered in a spiced broth infused with paprika, cumin, and turmeric. A touch of cayenne adds optional heat, while lemon juice and fresh parsley brighten the robust flavors. Simple to make yet richly flavorful, this soup is an ideal way to enjoy a taste of Algeria. Serve it with crusty bread or rice for a satisfying meal that's as nourishing as it is delicious. Ready in under an hour, this fish soup is a perfect choice for weeknight dinners or weekend gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or haddock)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 3 medium tomatoes, diced
- 2 tablespoons tomato paste
- 2 medium carrots, sliced
- 1 large potato, diced
- 1 liter fish or vegetable stock
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 0.5 teaspoon cayenne pepper (optional)
- 1 piece bay leaf
- 2 tablespoons parsley, chopped (plus extra for garnish)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Begin by preparing the fish fillets. Rinse under cold water, pat dry with paper towels, then cut into bite-sized pieces and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced tomatoes and tomato paste to the pot. Stir and let the mixture cook for 5 minutes.
Add the sliced carrots, diced potato, paprika, cumin, turmeric, cayenne pepper (if using), bay leaf, salt, and black pepper. Stir well to combine.
Pour in the fish or vegetable stock and bring the soup to a simmer. Cover and cook over medium-low heat for 25 minutes, or until the vegetables are tender.
Once the vegetables are cooked, gently add the fish pieces to the pot and simmer for 8-10 minutes, or until the fish is cooked through and flaky.
Stir in the chopped parsley and lemon juice right before serving. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with extra parsley, and serve with crusty bread or a side of rice.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 32.3 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 329 mg | 25% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5243 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
