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Shourba bil Hout

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Description Edit

Fish soup

Ingredients Edit

Directions Edit

  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.

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