Fresh fish recipe for summer

THIS fish recipe, extracted from The Africa Cookbook, is the perfect light and fresh meal for those summer days when meat- and carbohydrate-heavy meals just do not appeal. End off with a coconut ice cream for a creamy, yet light summer treat.

Tunisian fish soup

Serves 6-8 people

Ingredients

Quarter cup vegetable oil

Two cups chopped onion

Three cloves of garlic, finely chopped

Two large carrots, diced

One green pepper, diced

Half teaspoon ground cumin

One tablespoon ground coriander

Four cups puréed tomato (canned or homemade). Tip: To purée tomatoes, boil for five minutes, peel, chop and blitz in a blender.

Two cups vegetable stock

One-third cup fresh lemon juice

One cup chickpeas, cooked and drained

750 grammes firm, white fish fillets

One fresh chilli, finely chopped with its seeds

Salt, to taste

Lemon wedges, for serving

Steps

1. Heat oil in a large casserole pot. Sauté onion and garlic, then add carrot. Sauté for another five minutes.
2. Add green pepper, cumin and coriander, and stir. Cover and cook for 10 minutes.
3. Add puréed tomato, vegetable stock, lemon juice and chickpeas.
4. Cover and cook until vegetables are tender.
5. Cut fish into chunks and add to the soup.
6. Add the chilli and salt, to taste.
7. Simmer until fish is flaky. — The Food of Africa