This soup is so filling you don’t need much else for dinner! Fish chowder might intimidate people and is usually very heavy and fattening. This is my lighter and healthier version and I promise if you buy fresh fish, there is nothing fishy about this soup.
If you are making the Indian chummus with this meal, make a double batch of onions and use half for the chummus and half for this salad to save time
Make double the amount of onions and add them to any sandwich, salad, chicken, rice etc
They are so flavorful it is worth doubling the recipe and using half for the chummus and half for something else. You can play around with the Chummus to get the consistency that you prefer. Just keep in mind; the more water you add, the more liquidy it will be, the more oil you add, the more smooth it will be but you will lose some of the flavor. If you don’t like cilantro but still want the fresh flavors of a fresh herb, you can use mint or basil! Using limes are ideal but if you can’t get them, lemons are a close second.
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
In Israel red mullet is called bori fish. It is a white buttery fish if not over cooked. The trick to fish tasting buttery and not fishy is a fresh fish and not overcooked!