Step 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.

Step 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.

Step 3

Then add the tomato paste, harissa, crushed tomatoes, and fish stock.

Step 4

Bring to the boil and add in the bay leaves and fish. Simmer 5 minutes on low heat.

Step 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.

Step 6

Also remove the bay leaves.

Step 7

Add in 2/3 of the fresh cilantro and blend the soup up.

Step 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.

Step 9

Serve the soup with the remaining 1/3 of fresh cilantro sprinkled on top.