Moroccan Inspired Fish Soup

• 1 red bell pepper
• olive oil
• 1 red chili pepper small, diced
• 1 onion diced
• 1 tablespoon ground cumin
• 3 garlic cloves diced
• 1 tablespoon tomato paste
• 3 teaspoons harissa
• 1 can crushed tomatoes
• 6 1/3 cups fish stock
• 2 bay leaves
• 1 1/8 pounds white fish firm, thickly chunked
• 1 bunch fresh cilantro diced
• 7 ounces clams frozen without their shell
• 1 cup pre cooked couscous

1. Roast the red bell pepper until the oven's broiler turning frequently until all sides are black. Cool, peel, and cut into thin strips.
2. Heat up some olive oil in a Dutch oven and add in chili pepper and onion. Once softened, add the cumin and garlic. Stir everything together.
3. Then add the tomato paste, harissa, crushed tomatoes, and fish stock.
4. Bring to the boil and add in the bay leaves and fish. Simmer 5 minutes on low heat.
5. If you purchased whole fish, at this point, remove the fish and separate the meat from the bones. If you purchased filets, remove them.
6. Also remove the bay leaves.
7. Add in 2/3 of the fresh cilantro and blend the soup up.
8. Return the soup to the heat and add in the clams, couscous, and the fish and red bell peppers you previously prepared. Cook until everything has heated up.
9. Serve the soup with the remaining 1/3 of fresh cilantro sprinkled on top.

red bell pepper, olive oil, red chili pepper, onion, ground cumin, garlic, tomato paste, harissa, tomatoes, fish stock, bay leaves, white fish, cilantro, shell, couscous

Taken from www.yummly.com/recipe/Moroccan-Inspired-Fish-Soup-626904 (may not work)