Moroccan cuisine · Fish & Seafood

Soupe de Poisson de Safi

Blended fish soup from the port of Safi with tomato, fennel, and saffron, passed through a mill.

Ingredients · for 4 servings

• 800 g white fish fillet (e.g. cod)
• 1 fennel bulb
• 2 onions
• 4 tomatoes
• 2 tbsp tomato paste
• 1/2 tsp saffron threads
• 4 garlic cloves
• 2 potatoes
• 1 l fish stock
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the fennel and onions into thin strips, chop the garlic, peel and dice the potatoes, and soak the saffron threads in 3 tbsp hot water.
2. Heat the olive oil in a large pot and sweat the fennel, onions, and garlic over medium heat for 8 min, without letting them color.
3. Toast the tomato paste for 1 min, add the diced tomatoes and potatoes, and top up with the fish stock and saffron water.
4. Simmer covered for 20 min, then add the fish cut into pieces and let simmer for another 8 min, until everything is very tender.
5. Purée the soup thoroughly with an immersion blender and pass it through a fine sieve, so it becomes velvety and free of fibers.
6. Season with salt, pepper, and the juice of half a lemon, bring back to a simmer, and serve with lemon wedges and toasted bread.