Egyptian Spiced Fish & Tomato Soup
Method
Heat the olive oil in a medium saucepan over medium heat.
Add the onion, carrot and red bell pepper and cook for 4–5 minutes until softened.
Add the garlic, cumin, coriander and paprika, then stir for 30 seconds until fragrant.
Add the chopped tomatoes and stock. Bring to a gentle simmer and cook for 12–15 minutes to allow the flavours to develop.
Add the white fish pieces and cook for 4–5 minutes until the fish is opaque and flakes easily with a fork.
Stir in the fresh lemon juice and adjust the seasoning with salt and black pepper.
Divide the soup between two bowls.
Finish with fresh parsley and coriander, then serve warm.
Choose a firm white fish such as cod, haddock or pollock so it holds its shape in the soup. Add the fish only at the end of cooking and avoid stirring too vigorously to keep the pieces intact.
Nutrition Facts
Per serving
