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Tunisian Fish ChorbaTheWorldWideGourmet.com

Flavors of Tunisia

Total time: 30 to 60 min

Preparation time: 10 minutes
Cooking time: 35 minutes+ 20 minutes for the long version

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:35.6 kcal

Proteins:3.9 g

Fats:1.5 g

Carbohydrate:1.5 g

Fibers:0.4 g

Sugar:0.3 g

Cholesterol:11.7 mg

Sodium:113.6 mg

Calcium:17.4 mg

Energy:145 kcal

Proteins:15.9 g

Fats:6.3 g

Carbohydrate:6.1 g

Fibers:1.7 g

Sugar:1.4 g

Cholesterol:47.5 mg

Sodium:462.1 mg

Calcium:70.9 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

300

g

fish, preferably grouper, with the head

100

g

parsley

100

g

celery

200

g

"bird tongue" pasta or other pasta

30

ml

tomato concentrate

1

onion, chopped

3

cloves of garlic

2.5

ml

salt

2.5

ml

pepper

500

ml

water

**Spices to taste

5

ml

tabei karouia (or a blend of ground caraway and coriander)

2.5

ml

turmeric

METHOD

Long version

  1. Prepare the broth: place about 2 liters (8 cups) of water in a large pot; bring to a boil and add the fish head and grouper pieces.
  2. Cook, covered, for 20 minutes. Strain the broth. There should be about 1 1/2 liters.
  3. Flake the fish flesh and set aside.
  4. Sauté the chopped onion, parsley, celery, finely diced garlic and tomato concentrate in oil..
  5. Add the broth. Cook for 20 minutes.
  6. Add the pasta to the pot, which will take 15 minutes, at most, to cook. Before the end of the cooking time, add the flaked fish.

Short version

  1. Sauté the chopped onion, parsley, celery, finely diced garlic and tomato concentrate in oil.
  2. Add the water. Cook for 20 minutes.
  3. Add the fish to cook without cutting it up. Once it is cooked, remove it, skin and debone it, and crush the flesh coarsely with a fork. Return the fish to the pot. Add the pasta, which will take 15 minutes longer, at most, to cook.

CHEF'S NOTES

A good broth made with a fish head is delicious and flavorful; otherwise use fish pieces.



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