Shourba bil Hout

Description
Fish soup

Ingredients

 * 300 g (10 oz) smoked haddock, cut into 5 cm (2 inch) cubes
 * 900 ml (1½ pint) boiling water
 * 2 x 400 g (14 oz) can chopped tomatoes
 * 1 large onion, roughly chopped
 * 3 heaped tablespoons parsley, finely chopped
 * 3 cloves garlic
 * 1 small red chilli
 * 4 teaspoons paprika
 * 1 teaspoon saffron
 * 2 teaspoons salt
 * pinch of black pepper

Directions

 * 1) Wash, skin and cut haddock into 5 cm (2 inches) cubes.
 * 2) Using a liquidizer, place onion, garlic cloves, red chilli, paprika, salt, pepper, saffron and parsley and blitz for 10–15 seconds until pureed.
 * 3) Set aside.
 * 4) Pour 900ml (1½ pints) of boiling water into a large saucepan then add purée, chopped tomatoes and fish.
 * 5) Cover and simmer on low heat for 25 minutes.