Ingredients
- 2 red capsicums (peppers)
- 1 fresh long red chilli
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1 tablespoon tomato paste (concentrated purèe)
- 2-3 teaspoons bought or home-made harissa, to taste
- 4 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 625 ml (21½ fl oz/2½ cups) water
- 750 ml (26 fl oz/3 cups) good-quality fish stock
- 400 g (14 oz) tin chopped tomatoes
- 750 g (1 lb 10 oz) skinless, boneless firm white fish fillets, cut into 2 cm (¾ in) chunks
- 2 fresh bay leaves
- 2 tablespoons chopped coriander (cilantro) leaves
- crusty bread (optional), to serve
Method
1. Preheat grill (broiler) to high. Cut the capsicums into quarters and remove the membrane and seeds. Cut the chilli in half lengthways and remove the seeds. Cook the capsicum and chilli pieces, skin side up, under preheated grill until the skin blackens and blisters. Remove and place in a plastic bag, seal the bag and leave to steam until cool enough to handle. Peel the skin from the capsicum and the chilli and discard. Cut the flesh into thin strips. Set aside.
2. Heat the olive oil in a large saucepan over medium heat and cook the onion for 5 minutes or until soft. Add the tomato paste, harissa, garlic, cumin and 125 ml (4 fl oz/½ cup) of the water, then stir to combine. Add the stock, tomatoes and the remaining water. Bring to the boil, then reduce the heat and add the fish and bay leaves. Simmer gently for 5-7 minutes or until the fish is opaque and just cooked through.
3. Remove the fish with a slotted spoon and set aside. Discard the bay leaves. Cool slightly, add half the chopped coriander and transfer the soup in batches to a blender and process until smooth.
4. Return the soup to the pan, add the fish, capsicum and chilli and gently reheat. Season with salt and freshly ground black pepper. Serve immediately, sprinkled with the remaining coriander and accompanied by crusty bread, if using.
