This fish soup is a real treat! The spices and fish, easy to find even in Israel, will transport you to the old port of Marseille.
The recipe was filmed at my father's house in Israel, who decided to share his recipe with you even without all the original fish in this recipe which are not easily found in Israel.
Ingredients :
Fish:
Nile River Net
Cod
Red mullet
Vegetables :
2 fennel
3 carrots
5 cabbage leaves
a bunch of celery (without the leaves)
3 leeks
one or two red peppers
a peeled head of garlic
Spices:
3 bay leaves
Nutmeg (one level tablespoon)
Fresh dill (a whole bunch)
Dried thyme
Salt, pepper (one level tablespoon of salt and 1/2 of pepper)
Turmeric (one level tablespoon)
Red pepper (one level tablespoon)
Lemon juice (one whole lemon)
Marakof
Preparation :
Defrost the fish fillets, and cut the vegetables into small pieces, then fry them in 3 tablespoons of olive oil.
Let it cook and stir for 20 minutes, then add boiling water two centimeters above the vegetables, close the lid.
Meanwhile, cut the fish into pieces and once the carrots are pre-cooked, add the fish and spices (except dill and lemon) and let it cook for another twenty minutes.
Add the dill and lemon juice at the end, and blend.
If you find your soup too thick, add a glass of hot water.
This soup is served with slices of garlic toast; to make this, take a clove of garlic and rub it on the toast and cut it into cubes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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