Chorba bil Hout

Fish Soup

With such a variety of fish available, it is surprising that there are so few fish soup recipes in Moroccan cooking. This soup is typical of the cuisine in Tetuan, in the country’s north, where Spanish influences still prevail.

SERVES 6

2 red capsicums (peppers)

1 long red chilli

2 tablespoons extra virgin olive oil

1 brown onion, finely chopped

1 tablespoon tomato paste (concentrated purée)

2–3 teaspoons harissa, to taste

4 garlic cloves, finely chopped

2 teaspoons ground cumin

750 ml (26 fl oz/3 cups) fish stock

400 g (14 oz) tin chopped tomatoes

750 g (1 lb 10 oz) boneless firm white fish fillets, cut into 2 cm (¾ in) cubes

2 bay leaves

2 tablespoons chopped coriander (cilantro) leaves

Cut the capsicums into quarters and remove the membrane and seeds. Cut the chilli in half and remove the seeds. Place the capsicum and chilli, skin-side up, under a grill (broiler) and cook until the skin blackens. Remove and place in a plastic bag, tuck the end of the bag underneath and leave to steam in the bag until cool enough to handle. Remove the blackened skin from the capsicum and the chilli and cut into thin strips. Set aside.

Heat the oil in a large saucepan and cook the onion for 5 minutes, or until softened. Add the tomato paste, harissa, garlic, cumin and 125 ml (4 fl oz/½ cup) water, then stir to combine. Add the stock, tomato and 500 ml (17 fl oz/2 cups) water. Bring to the boil, then reduce the heat and add the fish and bay leaves. Simmer for 8 minutes, or until the fish is cooked through and opaque.

Remove the fish with a slotted spoon and set aside. Discard the bay leaves. When the soup has cooled slightly, add half the coriander. Purée in a blender until smooth, or use a stick blender in the pan. Season with salt and freshly ground black pepper.

Return the soup to the pan if necessary, add the fish, capsicum and chilli and gently reheat. Season to taste. Garnish with the remaining coriander and serve hot with crusty bread.

strip

Use a slotted spoon to remove the cooked fish before puréeing the soup.