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Moroccan Fish Soup

In the Middle East, fish is generally grilled, fried or baked. It appears in only a few classic stews and soups, such as this North African recipe, popular in the coastal regions of Morocco, Tunisia, Libya and Egypt.




Recipe Ingredients:

2-3 tbsp olive oil
1 onion, finely chopped
2-3 garlic cloves, finely chopped
2-3 tsp harissa paste
1 small bunch flat-leaf parsley, finely chopped
1.2 litres hot fish stock
5 fl oz (150 ml) white wine (optional)
400 g chopped tomatoes, drained
1 kg fresh firm-fleshed fish fillets, such as cod, haddock, ling, grouper, sea bass or snapper, cut into bitesized chunks
Salt and freshly ground black pepper
1 small bunch coriander, coarsely chopped, to garnish
FOR A GLUTEN-FREE VERSION use gluten-free stock

Recipe Methods:

Step 1:  Heat the oil in a large, deep, heavy-based pan and stir in the onion and garlic, until they begin to colour. Add the harissa and parsley, and pour in the fish stock.

Step 2: Bring to the boil, reduce the heat and simmer, uncovered, for 10 minutes to let the flavours mingle.

Step 3: Add the wine, if using, and the tomatoes. Gently stir in the fish chunks and bring to the boil again.

Step 4: Reduce the heat, season to taste, and simmer uncovered for about 5 minutes to make sure the fish is cooked through.

Step 5: Scatter the chopped coriander over the top and serve immediately.


Fat :  53.98 gFibre : 12.29 g
Iron : 17.97 mgSugar : 38.41 g
Calcium : 732.49 mgSodium : 11849.51 mg
Potassium : 5908.61 mgCalories: 1804.96 kcal
Protein : 235.16 gVitamin A : 9323.56 IU
Vitamin C : 126.38 gCarbohydrates : 61.7 g
Saturated Fat : 11.62 gCholesterol : 500 mg

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