Algerian fish soup (Shorba bil hout) from The Cooking of the Middle East (Sainsbury Cookbook series) (page 17) by Claudia Roden

  • saffron
  • bay leaves
  • cod
  • garlic
  • harissa paste
  • onions
  • thyme
  • tomatoes
  • potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.