Sharbet Hout - Fish Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• 4 filets of Halibut (or your choice of fish; the stinkier, the better)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1/2 teaspoon turmeric 
• 3 cloves of garlic (minced)
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 6 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh parsley - chopped
• 1/2 cup orzo

1. Cook the fish in 6 cups of water and salt.

2. Meanwhile, heat the oil in a pan and sutee the onion until translucent.

3. Add the tomato paste, tomato puree, garlic, cumin powder, turmeric and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes).

4. Drain the cooked fish reserving the water (fish stock). Add the fish stock (5-6 cups) to the soup.

5. Cut the fish (by hand) into small pieces and add to the soup. Bring to a gentle boil then simmer for about 30 minutes.

6. Add the orzo and parsley and cook till orzo is done.

7. Squeeze lemon to taste and enjoy.