Name: Seafood & fennel soup
Yield: Serves 4
Cuisine: Tunisian
Ingredients: 14 mussels (about 220 g in total); good pinch of saffron; salt and black pepper; 10 tiger prawns (about 220 g in total), in their shells or peeled and deveined; 2 tsp chopped tarragon (optional); 3 tbsp arak, ouzo or Pernod; 4 tbsp finely chopped flat-leaf parsley; 4 fillets of sea bass (about 300 g in total), skin on, cut in half; 4 garlic cloves, thinly sliced; 2 tbsp olive oil; 700 ml fish stock (or chicken or vegetable stock, if preferred); 1 large waxy potato (200 g in total), peeled and cut into 1.5 cm cubes; 2 fennel bulbs (300 g in total), trimmed and cut into thin wedges; 1 red chilli, sliced (optional); ½ a medium preserved lemon (15 g in total), chopped (shop-bought or see preserved lemons); 1 tbsp sweet paprika; 6 tomatoes (400 g in total), peeled and cut into quarters; 15 clams (about 140 g in total)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

You don’t see lots of seafood in Jerusalem. The distance from the sea and kosher rules make it a rare find. However, many of Jerusalem’s culinary inventions aren’t necessarily ‘natural’ to its surroundings or population. The restaurant Machenyuda, which became famous for its little Kilner jars of polenta topped with asparagus and truffle, is the current trend-setter. Just as influential in the 1990s was Occianus (Ocean), where Eyal Shani,