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To serve 4:
- 750 g assorted fish (monkfish, blue-mouth, etc.)
- 2 small onions
- 1 garlic clove
- 2 tbsp tomato puree
- 1 tbsp paprika
- ½ tsp cayenne
- ½ tsp cumin
- ½ l water
- 100 g pearl barley
- Juice of 1 lemon
- 2 tbsp chopped parsley
- 6 tbsp olive oil
- Salt
Preparation:
- Clean the fish. Peel and finely chop the onions and garlic. Heat oil in a large pan and fry the onions until transparent.
- Add the garlic, tomato puree, paprika, cayenne, cumin and a little salt. Stir fry 2-3 minutes. Correct salt.
- Add water and fish and bring to the boil. Lower the heat, cover and leave to cook 20 minutes. Transfer the fish to a platter and when cold enough, remove the bones. Shred its flesh and add to the soup.
- Add the pearl barley and cook for 20-30 minutes, covered. Sprinkle lemon juice on top and serve.
