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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the fish fillets. Rinse under cold water, pat dry with paper towels, then cut into bite-sized pieces and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the diced tomatoes and tomato paste to the pot. Stir and let the mixture cook for 5 minutes.

Step 5

Add the sliced carrots, diced potato, paprika, cumin, turmeric, cayenne pepper (if using), bay leaf, salt, and black pepper. Stir well to combine.

Step 6

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.

Step 7

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.

Step 8

Stir in the chopped parsley and lemon juice right before serving. Adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls, garnish with extra parsley, and serve with crusty bread or a side of rice.

Nutrition Facts

Serving size	2533.4 grams (2533.4g)

Amount per serving	% Daily Value*
Calories	1303

Total Fat 48.60g	62%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.00g
Cholesterol 250mg	83%
Sodium 2711mg	118%
Total Carbohydrate 117.10g	43%
Dietary Fiber 19.70g	70%
Total Sugars 32.30g
Protein 106.10g	212%

Vitamin D 1000IU	5000%
Calcium 329mg	25%
Iron 12mg	64%
Potassium 5243mg	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.

Source of Calories

Fat: 32.9%

Protein: 31.9%

Carbs: 35.2%