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Algerian Fish and Potato

Fish in a tomato soup with potato and celery garnished with green olives

Algerian Fish and Potato

Ingredients:

1kg firm white fish
8 Cups of chicken broth
2 Large potatoes, diced
3 Stalks of celery, diced
350g can whole tomatoes
1 Tblsp olive oil
1 Large onion, chopped
3 cloves garlic
1 Teasp paprika
A pinch of crushed saffron
salt and pepper to taste
Green olives for garnish

Method:

  1. Heat oil in a large frying pan and sauté onion until golden.
  2. Add garlic and tomatoes and cook for 3-5 minutes until softened.
  3. Add the spices, potatoes, celery and broth then simmer for 10-15 minutes.
  4. Add fish and continue to simmer until the fish cooked.
  5. Serve garnished with green olives.







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