Half a kilogram of shrimp cleaner
Three heads of fish
Half a kilo grams of tomato
Dilaan of balls
Three cloves of garlic, Medkoukh
Laura papers (papers Laurel)
Half a cup of vegetable oil
Half a teaspoon of dry thyme paper
Teaspoon of salt
Pinch of saffron
Pinch of fennel powder
Half a teaspoon of pepper
Cleans the balls and still green section of it and cut the white section to a thin circles.
Peel onion and finely chopped tomatoes, peel and cut into small pieces free of sowing.
Fry onions in oil and balls over low heat for five minutes then add three-quarters of the amount of shrimp and the heads of fish, tomatoes and garlic with the thyme and Allora paper, salt, pepper, fennel and saffron with two liters of water.
Leaves all on a low heat for half an hour and put the rest of the sauce over the shrimp and leave for ten minutes and then raise the shrimp and leave to cool then peel and keep it aside.
When the soup is cooked lift him to the heads of fish soup and milled Bmtahna vegetables.
Re on a low heat and add the peeled shrimp and leave for ten minutes.
Serve hot with toasted bread crumbs and cheese.