 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A hot meal with an Algerian flare for those chilly days. Algeria North Africa. Ingredients:
2 tablespoons olive oil |
1 large onion, diced |
2 garlic cloves, minced |
1 (15 ounce) canned whole tomatoes |
1 teaspoon paprika |
1 pinch saffron |
salt and black pepper |
2 large potatoes, diced |
3 stalks celery, diced |
2 cups chicken broth |
1 1/2 lbs white fish, cut in pieces |
Directions:
1. Saute the onion in the oil in a large pan. Add the garlic and tomatoes, simmering until most of the liquid is gone. Add the spices, potatoes, celery and chicken broth. Simmer for 10 minutes. Place the fish in the pan and cook until it begins to flake. Puree the soup using a blender or food processor. Simmer for another 10 minutes.
|
|