Moroccan Fish Soup
Ingredients
- 2 onions, chopped ⓘ
- 2 celery ribs, sliced ⓘ
- 6 garlic cloves ⓘ
- 4 tablespoons olive oil ⓘ
- 1 red chile, chopped
- 1/2 teaspoon cumin ⓘ
- 1 cinnamon stick
- 1/2 teaspoon coriander ⓘ
- 2 potatoes, chopped ⓘ
- 2 1/2 pints fish stock ⓘ
- 4 tablespoons lemon juice ⓘ
- 4 lbs mixed fish (and shellfish) ⓘ
- 5 tomatoes, chopped ⓘ
- 4 tablespoons dill ⓘ
- 4 tablespoons parsley ⓘ
- salt and pepper ⓘ
- 2 tablespoons gingerroot, grated ⓘ
Instructions
- Heat oil, fry the onions and celery and cook gently until transparent.
- add garlic, ginger and chilli and fry for a further 2 minute.
- add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
- add potatoes and cok for 2 minute.
- add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
- add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
Nutrition & Diet Analysis (per serving)
881
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).