Fish soup

Fish soup

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
celery, trimmed and sliced
garlic, thinly sliced
1/2 teaspoon ground ginger
1/2 tablespoon * harissa [rid:1562]
1/2 tablespoon coriander seeds, crushed
3 tablespoons flat-leaf parsley, finely chopped
sea salt
freshly ground black pepper
2 ripe tomatoes, peeled and chopped
500ml fish stock or water
1kg fish, such as snapper, cod, sea bass, cut into chunks
8 king prawns, cleaned with tails on
250g squid, cleaned and sliced
1 lemon, juiced

To serve

Quantity Ingredient
crusty bread

Method

  1. Heat olive oil in a large saucepan over medium heat, then add the onion, celery and garlic and sauté until softened. Add ginger, harissa, coriander and parsley and cook for 5 minutes, stirring occasionally. Season with salt and pepper, then add the tomatoes and cook for a further 5 minutes.
  2. Add the fish stock or water and bring to the boil. Lower the heat, cover and simmer for 10 minutes.
  3. Add the fish, prawns and squid and cook for 15 minutes, or until all the seafood is cooked through.
  4. Just before serving, add lemon juice, then ladle into soup bowls and serve with bread on the side.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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