2 roasted red peppers
1 long red chilli
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 tablespoon tomato puree paste
2-3 teaspoons harissa, to taste
4 garlic cloves, finely chopped
2 teaspoons ground cumin
750ml / 26 fl oz fish stock
400g / 14 oz tinned crushed tomatoes
750g / 1 lb 10 oz firm white fish, such as blue eye cod or ling, cut into 2cm / 3/4in cubes
2 bay leaves
2 tablespoons chopped coriander leaves |
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Heat the oil in a large saucepan and cook the onion for 5 minutes, or until softened. Stir in
the tomato puree, harissa, garlic, cumin and 125ml / 4 fl oz water. Add the stock, tomatoes and
500ml / 17 fl oz water. Bring to the boil, then reduce the heat and add the fish and bay leaves.
Simmer for 7-8 minutes.
Remove the fish and discard the bay leaves. When the soup has cooled slightly, add half the
coriander and puree until smooth. Season with salt and pepper. Return the soup to the pan, add the
fish, peppers and chilli and simmer gently for 5 minutes. Garnish with the remaining coriander and
serve hot with crusty bread.
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