Tunisian Fish Soup

Ingredients

• 2 Tbs olive oil
• 2 onions, diced
• 1 red pepper, diced
• 1 fennel bulb, diced
• 1 red chili, minced
• 3 garlic cloves, minced
• 2 tsp harissa paste
• 2 tsp cumin powder
• Pinch of saffron threads
• 1⁄2 cup chopped cilantro
• 1⁄2 cup chopped parsley
• 1 lg can diced tomatoes
• 6 cups of fish stock or water
• 3 Tbs fresh lemon juice
• 4‌1⁄2 lbs fresh white fish fillets, cut into cubes
• 2 cups diced potatoes
• 1 lemon cut into wedges

Directions

1. In a 5-quart, heavy casserole, heat the olive oil and add the onion, fennel and red pepper. Sweat the vegetables over gentle heat for 8-10 minutes or until the onion is translucent and red pepper and fennel are soft. Add the minced chili and garlic and cook for 1 minute.
2. Stir in the harissa paste and cumin powder and cook, stirring constantly for about 1‌1⁄2 minutes. Add the saffron, tomatoes and half the herbs then pour in the fish stock or water. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer 25 minutes.
3. In the meantime, place the potatoes in a medium saucepan. Add enough cold water to cover and 1⁄2 teaspoon of salt. Bring to a boil. Turn down the heat and cook the potatoes gently until tender, then drain in a colander. Keep warm.
4. Stir the fish and potatoes into the soup. Simmer, covered, 5 more minutes or until the fish is just cooked through. Stir in the rest of the herbs and the lemon juice. Taste to adjust the seasoning. Spoon into bowls and serve with lemon wedges.