Moroccan cuisine · Soups & Stews

Chorba Chaaria bel Hout

Atlantic-coast vermicelli soup with white fish, tomato, and cilantro, cooked briefly and full of flavor.

Ingredients · for 4 servings

• 500 g firm white fish fillet (e.g. cod)
• 2 onions
• 4 cloves garlic
• 3 tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika (sweet)
• 1 tsp cumin
• 100 g vermicelli
• 1 bunch fresh cilantro
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the fish fillet into 3 cm pieces, toss with the juice of half a lemon and a little salt, and chill until needed.
2. Finely dice the onions, chop the garlic, and peel, seed, and dice the tomatoes; chop the cilantro along with the tender stems.
3. Heat olive oil in a pot, sauté the onions and garlic for 6 minutes until translucent, then add paprika, cumin, and tomato paste and toast for 2 minutes until deep red.
4. Stir in the tomato cubes and half the cilantro, cook down for 5 minutes, pour in 1.4 l hot water, season with salt and pepper, and simmer uncovered for 10 minutes.
5. Sprinkle in the vermicelli, cook for 5 minutes, then add the fish pieces and let steep over the lowest heat for 4–5 minutes until the fish is just white and firm — do not let it boil.
6. Sprinkle with the remaining cilantro, serve with lemon wedges, and bring the soup to the table right away.