Fish Soup -

Fish Soup

As in most places where men make their living from the sea, along the Moroccan and North African coasts as much of the catch as possible is used. What is not suitable for simple cooking is turned into fish soups. Any selection of fish and shellfish can be used for fish soup, with the exception of oily fish like mackerel and sardines. The trimmings, heads, tails, bones and shells can be used to make the fish stock.

Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery sticks, sliced
4 garlic cloves, crushed
1 fresh red chilli, deseeded and chopped
½ teaspoon ground cumin
1 cinnamon stick
½ teaspoon ground coriander
2 large potatoes, chopped
1.5 litres (2 ½ pints) fish and shellfish stock, or water
3 tablespoons lemon juice
2 kg (4 lb) mixed fish and shellfish, prepared
4 well-flavoured tomatoes, skinned, deseeded if liked, and chopped
1 large bunch mixed dill, parsley and coriander, chopped
Salt and pepper

Details

Serves: 7

Method

1.Heat the oil in a large saucepan. Add the onion and celery and fry gently until softened and transparent, adding the garlic and chilli towards the end. Add the cumin, cinnamon and coriander and stir for 1 minute, then add the potatoes and cook, stirring, for a further 2 minutes.


2.Add the stock or water and the lemon juice. Heat to simmering point then simmer gently, uncovered, for about 20 minutes until the potatoes are tender.


3.Add the fish and shellfish, the tomatoes, herbs and salt and pepper and cook gently until the fish and shellfish are tender.

Related food category:

• Starter