Moroccan Fish Soup

1. Place a large pot over the stove and heat olive oil. Add chopped onions and saute them until soft.
2. Pour in the tomato paste and mix well. Thereafter, add cumin, chopped garlic, and half-a-cup water to loosen up the tomato paste.
3. To the pot, add diced tomatoes, bay leaves, fish stock, and two cups of water.
4. Bring everything to a boil and allow it to simmer for 20 minutes uncovered. Keep the heat to medium.
5. Take out the bay leaves and use an immersion blender to puree the content.
6. Taste to check the seasoning.

For the fish

1. Using a paper towel, pat dry the fish fillets.
2. In a frying pan, add two tablespoons of butter and extra virgin olive oil.
3. Season the fish with a pinch of salt and sear it for a couple of minutes on each side. There should be a nice golden crust on the fish’s skin.
4. Ensure not to overcrowd the pan; instead, work in batches.
5. Once the sides are seared, cover the pan with a lid and let the fish cook for a few more minutes.
6. Put a piece of seared fish in a soup bowl and pour the soup over it.
7. Complete the dish by adding a few roasted bell peppers and fresh cilantro on top.
8. Serve the soup hot with grilled and seasoned toasts and harissa.