Moroccan Fish Soup
|Olive oil||3 Tablespoon|
|Onions||2 , chopped|
|Celery sticks||2 , sliced|
|Garlic||4 Clove (20 gm), crushed|
|Red chilli||1 , deseeded and chopped|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Potatoes||2 Large, chopped|
|Fish stock/Water||2 1⁄2 Pint (1 1/2 Liters)|
|Lemon juice||3 Tablespoon|
|Mixed fish and shellfish||4 Pound (Prepared, 2 Kilogram)|
|Flavored tomatoes||4 , skinned, deseeded if liked and chopped|
|Mixed dill parsley and fresh coriander||1 1⁄4 Bunch (125 gm), chopped (1 Large Bunch)|
1. Heat the oil in a large saucepan. Add the onion and celery and cook gently until softened and transparent, adding the garlic and chilli towards the end. Add the cumin, cinnamon and ground coriander and stir for 1 minute, then add the potatoes and cook, stirring, for a further 2 minutes.
2. Add the stock or water and the lemon juice and simmer gently, uncovered, for about 20 minutes, or until the potatoes are tender.
3. Add the fish and shellfish, the tomatoes, herbs and salt and pepper to taste and cook gently until the fish and shellfish are tender.