Moroccan cuisine · Fish & Seafood

Moroccan Fish Soup

Robust broth made from fish bones with tomato, fennel and saffron, finished with fish cubes, rice and cilantro.

Ingredients · for 4 servings

• 500 g fish bones and heads (without gills)
• 400 g firm white fish fillet
• 1 fennel bulb
• 2 tomatoes
• 1 onion
• 3 cloves of garlic
• 1 pinch saffron threads
• 1 tsp cumin
• 80 g rice
• 1/2 bunch cilantro
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the fish bones thoroughly under cold water, bring to a boil with 1.5 l water and simmer gently for 25 min., skimming off the foam.
2. Pour the broth through a fine sieve and discard the bones – do not press them through, or the soup will turn cloudy.
3. Finely dice the onion, fennel and garlic and sauté in olive oil for 8 min. until soft without taking on color.
4. Add the diced tomatoes, saffron and cumin, toast for 1 min. and top up with the hot fish broth.
5. Sprinkle in the rice and simmer for 15 min., then add the diced fish fillet and let it just cook through over low heat for 4–5 min.
6. Season with salt and pepper, sprinkle generously with chopped cilantro and serve hot.