A super simple fish soup
This Moroccan fish soup (chorba bil hout) comes from my favourite source of inspiration, which is “Mediterranean Cookbook” by Marie Pierre-Moine. The Moroccan fish soup is easy, full of taste and super quick. The original recipe calls for fish stock but I decided to simplify it so I used water instead.
The amounts below serve 4. Take a look!
The preparation
Wash 3 fish fillets. The fish type can be cod, haddock, ling, grouper, snapper or sea bass. If fresh fish is unavailable use frozen fish. Defrost the fillets completely, rinse them and cut into 3cm wide pieces.
The procedure
Use a large heavy-based pan and add the following ingredients:
- Sweet 3 tablespoons of olive oil, heat it up,
- Pungent 1 finely chopped onion, fry until translucent and add 3 finely chopped garlic cloves, 2 teaspoons of harissa paste, a pinch of black pepper,
- Salty 1 teaspoon of sea salt, a drizzle of fish sauce (optional), 3/4 litre of cold water, bring to a boil,
- Sour 2 large beef tomatoes, chopped (if not in season add a can of chopped tomatoes), 150ml white wine, 1/2 bunch of chopped parsley,
- Bitter a pinch of turmeric, a pinch of thyme, bring the soup to a boil and simmer on low heat for about 10 minutes, until the tomato pieces start to fall apart and the flavours mingle.
Add the fish chunks and the other half of parsley bunch and simmer uncovered for about 2-3 minutes until the fish is cooked through but not falling apart.
Spicing up by 5 Element Cooking
Check the flavour. If there is any flavour missing go over the cycle adding a little bit of each until you reach the one which is missing. In this way you ‘train’ your taste buds and learn how the flavours combine and unfold in a dish.
Garnish with a little bit of parsley (optional). Serve your Moroccan fish soup immediately with lots of nice bread to dip in.
For other soup recipes see cabbage soup or pumpkin soup.
