It was on one of my phone
conversations with my father when he mentioned nostalgically his father’s Fish
Soup. I was surprised. Despite the
fact that I had never met my grandfather and only knew him from the stories
I’ve heard about him, I had no clue he cooked. It just did not sit well with
the image of a Yemeni man. Apparently he loved to cook and this DNA has been
spreading widely in our growing tribe. I asked my father to make the soup based
on what he remembered and share the recipe with me. Here is my version of the recipe.
Prep time: 25 minutes
Serves: 4 people
1 onion - chopped
5 garlic cloves - chopped
1 bell red pepper - chopped
1 lb/ ½ kilo white fish fillet (I used True Cod) – cut in to
cubes
3 tbsp tomato paste
½ cup basil – chopped
½ cup parsley – chopped
½ cup green onion -chopped
3 tbsp oil
1 tbsp turmeric
1 tbsp sweet paprika
½ tsp coriander powder
¼ tsp cumin
½ tsp cayenne pepper
salt and pepper
1quart/ 1 litter vegetable stock
1 lime
On a medium heat sauté onion, garlic, bell red pepper with
oil and spices for 5 minutes with a closed lid.
Add tomato past and vegetable stock and bring for a boil
with an open lid – about 10
minutes.
Add fish, cover the pot, and cook for 3 minutes.
Turn off the heat, add herbs to the soup, cover pot, and let
sit for 2 minutes.
Serve with a slice of lime.
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