Ingredients
The Fish:
- Fresh fish: 1 large fish (such as sea bream, snapper or grouper), cleaned and cut into large pieces.
- Seafood (Optional): Shrimp or prawns for more deliciousness.
The “Nokoss” (Aromatic paste):
- Onions: 2 medium (chopped).
- Garlic: 5 to 6 pods.
- Green pepper: ½ pepper.
- Spices: Salt, black pepper and chili pepper (according to your taste).
- Special keys: 1 tablespoon of mustard, 1 tablespoon of vinegar (or lime juice) and 1 stock cube (optional).
Vegetables & Herbs:
- Potatoes: 3 to 4 medium sized ones, peeled and cut in half.
- Carrots: 2, cut into thick rounds.
- Laurel: 2 sheets.
- Tomato concentrate: 1 small tbsp.
- Oil: 3 to 4 tbsp.
Instructions
1. Marinate the fish
- Crush half of your garlic with salt and pepper to form a paste.
- Rub this mixture onto the fish pieces and let sit for 15 minutes.
- Optional: You can lightly sear the fish in a pan with a little oil before starting the soup so that the pieces hold together better when cooking.
2. Prepare the soup base
- In a large pot, heat the oil. Add the onions and fry them until they are translucent.
- Incorporate the tomato paste and cook for 2 minutes to remove the acidity.
- Add the mustard, the vinegar and the rest of Nokoss (garlic, green pepper and spices).
3. Simmering
- Pour approximately 1.5 to 2 liters of water (depending on the quantity of broth desired).
- Add the bay leaves, the carrots and the potatoes.
- Bring to a boil, then reduce heat and simmer until vegetables are almost tender (about 15–20 minutes).
4. Finishing the dish
- Gently add the pieces of fish (and shrimp if using) in the simmering broth.
- Cook for another 10 to 12 minutes. Be careful not to stir too much, as the fish is delicate and could crumble.
- Adjust the seasoning with salt or more pepper if you prefer a spicy soup.
Presentation suggestion
Yell Soup is traditionally served very hot in deep bowls. It is often accompanied by crispy bread (French baguette type) to sauce the tasty broth.
Chef tip: Add a small piece of Guedj (salted dried fish) at the start of simmering brings an authentic and incomparable depth to the soup