Tomato Fish Soup with Israeli Couscous and Gremolata

tomato fish soup with couscous
Sydney Oland
  • Yield: 2 servings


3tablespoons olive oil, divided
1 small onion, finely chopped
4 garlic cloves, chopped
1/2 bunch parsley, finely chopped
1 28-ounce can whole peeled tomatoes
8ounces clam juice
2 tilapia filets, cut into bite sized pieces
2tablespoons Israeli coucous
2tablespoons lemon juice
Pinch red pepper flakes
Salt and pepper, to taste


  1. Heat 1 tablespoons olive oil in a large skillet over medium high heat until shimmering then add onion and half the garlic and cook until soft, about 3 minutes. Add 1/3 of the chopped parsley, whole peeled tomatoes and their juice and clam juice. Bring to a simmer and cook uncovered for 10 minutes, stirring often.
  2. While the soup is simmering mix together remaining parsley, olive oil, and garlic along with lemon juice and pinch of red pepper flakes. Season to taste with salt and pepper.
  3. Add half the tilapia to the soup and cover with a lid and cook for 7 minutes or until tilapia has started to flake apart. Add remaining tilapia and Israeli coucous cover again and simmer for another 7 minutes. Season soup to taste with salt and pepper and serve topped with gremolata.

Recipe by Sydney Oland