Moroccan Fish Soup
4 servings
45 minutes
Moroccan fish soup is a vibrant dish with deep roots in traditional Moroccan cuisine. It combines the tenderness of fresh fish with spicy notes of spices, creating a rich, aromatic broth. Cloves, garlic, and ginger give it a warm, spicy hue while the addition of red chili pepper adds a slight heat. Bay leaves and herbs like cilantro, thyme, and dill fill the soup with freshness. The finishing touch is garlic croutons made from Borodinsky bread that add a crunchy texture. This soup warms you up perfectly and is ideal for both everyday dinners and special occasions. In Morocco, it is often served with lemon wedges to highlight the balance of flavors. Rich, exotic yet cozy, it reveals the culinary heritage of North Africa in every spoonful.
1
Peel the onion and place it in boiling water. Add herbs, bell pepper, olive oil, cloves, garlic, and ginger. Salt to taste. Cook for 15 minutes.
- Onion: 1 head
- Cilantro: to taste
- Wild thyme: to taste
- Dill: to taste
- Red chili pepper: 2 pieces
- Olive oil: 4 tablespoons
- Cloves: 4 pieces
- Garlic: 1 clove
- Ginger: to taste
- Salt: to taste
2
Wash and clean the fish, cut into pieces and add to the broth. Cook for 15 minutes.
- Fish: 400 g
3
Remove the fish and cut it into pieces. Strain the broth and put the fish back in it.
4
Mix the flour in a bowl and pour it into the soup, stirring continuously.
- Wheat flour: 1 tablespoon
5
Serve with garlic croutons. For this, cut the bread into cubes and fry in olive oil with garlic.
- Borodino rye bread: 100 g
- Olive oil: 4 tablespoons
- Garlic: 1 clove
