Grilled Peppers & Harissa Fish Soup Recipe by What Shall I Cook
Ingredients:
For the Soup:
500 g (1 lb) white fish fillets (e.g., cod, haddock, or sea bass), cut into chunks
2 large bell peppers (red, yellow, or orange), halved and seeds removed
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp harissa paste (adjust to taste)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
4 cups fish stock or vegetable broth
1 can (14 oz) diced tomatoes
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper, to taste
For Garnish:
Fresh cilantro or parsley, chopped
Lemon wedges
Crusty bread for serving
Instructions:
1. Grill the Peppers:
Preheat your grill or grill pan to medium-high heat.
Place the bell peppers, cut side down, on the grill. Grill for 5-7 minutes, or until the skin is charred and blistered.
Remove from the grill and let them cool slightly. Once cooled, peel off the skins and chop the peppers into small pieces.
2. Prepare the Soup Base:
In a large pot, heat olive oil over medium heat.
Add the onion and garlic and sauté for 5-7 minutes until softened and fragrant.
Stir in the harissa paste, cumin, paprika, and coriander. Cook for 1-2 minutes to toast the spices.
3. Add the Liquids and Vegetables:
Add the grilled peppers, tomatoes, and fish stock to the pot. Stir to combine and bring to a simmer.
Cook for 10-15 minutes, allowing the flavors to meld together.
4. Add the Fish:
Add the fish chunks to the soup and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Finish the Soup:
Stir in the lemon juice and season with salt and pepper to taste.
If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, leaving some chunks of fish and vegetables for texture.
6. Serve:
Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve with lemon wedges and crusty bread on the side for dipping.
Tips:
Harissa Spice Level: Adjust the amount of harissa depending on how spicy you like your soup. You can also use a milder version of harissa if you prefer a less spicy dish.
Fish Options: You can substitute the white fish with firm fish like halibut or even add shrimp for variety.
Extra Vegetables: Add zucchini, carrots, or spinach for extra nutrition and texture.
Make it Creamy: Add a splash of coconut milk or a dollop of yogurt for a creamy twist.
Enjoy this Grilled Peppers & Harissa Fish Soup—a smoky, spicy, and comforting dish perfect for any occasion!