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It is hard not to fall in love with the rich culture of Morocco. And, the cuisine there is so versatile and treats our stomach and heart. There is so much to explore in terms of Moroccan food, and here we are bringing one such amazing dish from the beautiful land—Moroccan fish soup.
This fish soup is basically a simplified French Bouillabaisse version. The Moroccan fish soup is silky and has a smoky note of cumin. A great thing about this dish is its versatility. There are so many ways that you can prepare it. You can use any type of fish; just ensure that it is able to hold the shape while cooking. Make sure to use the good-quality stock for this recipe. You can also make your own if you don’t mind the extra work. Moreover, if you are choosing a canned fish stock, go for a low-sodium version. If you are ready to cook the popular Moroccan fish soup, let’s dive into its recipe.
- 1 onion large, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 3 garlic cloves chopped
- 2 cup fish stock
- 2 bay leaves
- 1 lb of canned tomatoes chopped
- 2 tablespoon unsalted butter
- 2 lbs white fish fillets cut into 3-inch pieces
- Fresh cilantro
- Harissa paste
- Bread toasts sprinkle with cumin and salt
- 2 red bell peppers sliced
- Sea salt for taste
- Extra virgin olive oil for cooking
- Place a large pot over the stove and heat olive oil. Add chopped onions and saute them until soft.
- Pour in the tomato paste and mix well. Thereafter, add cumin, chopped garlic, and half-a-cup water to loosen up the tomato paste.
- To the pot, add diced tomatoes, bay leaves, fish stock, and two cups of water.
- Bring everything to a boil and allow it to simmer for 20 minutes uncovered. Keep the heat to medium.
- Take out the bay leaves and use an immersion blender to puree the content.
- Taste to check the seasoning.
For the fish
- Using a paper towel, pat dry the fish fillets.
- In a frying pan, add two tablespoons of butter and extra virgin olive oil.
- Season the fish with a pinch of salt and sear it for a couple of minutes on each side. There should be a nice golden crust on the fish’s skin.
- Ensure not to overcrowd the pan; instead, work in batches.
- Once the sides are seared, cover the pan with a lid and let the fish cook for a few more minutes.
- Put a piece of seared fish in a soup bowl and pour the soup over it.
- Complete the dish by adding a few roasted bell peppers and fresh cilantro on top.
- Serve the soup hot with grilled and seasoned toasts and harissa.
Moroccan fish is a burst of flavor that you don’t want to miss out on. Moreover, it isn’t that hard to make, and all the ingredients used in the recipe are easily accessible. Try this recipe and serve it to your guests or family, and they will surely love it. Make sure that you don’t compromise on the quality of fish, fish stock and harissa sauce.