Moroccan · Soup
Souss Coastal Fish Soup
From the Atlantic Souss coast around Agadir — a fragrant fish soup built on a chermoula-scented broth of tomato, saffron and preserved lemon, with chunks of firm white fish and a little rice or vermicelli to round it out. It tastes of the harbour: bright, garlicky and gently spiced.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g firm white fish (hake, monkfish or sea bass), cut in chunks
- 1 onion, chopped, and 3 garlic cloves, crushed
- 2 tomatoes, grated, and 1 tbsp tomato purée
- 1 large bunch coriander and parsley, chopped
- 1 tsp paprika, 1 tsp cumin, generous pinch saffron threads
- 1/4 preserved lemon, chopped
- 1 small potato, diced, and a handful of vermicelli or rice
- 4 tbsp olive oil, salt, lemon to serve
Method
- 1
Marinate the fish
Toss the fish with half the garlic, half the herbs, the cumin, a little paprika, salt and 1 tbsp oil. Chill while you build the broth.
- 2
Build the broth
Soften onion in oil, add the rest of the garlic, paprika and the saffron soaked in a splash of warm water. Add tomato and purée and cook to a paste.
- 3
Simmer
Pour in 1.2 litres water, add the potato and preserved lemon and simmer 12 minutes, then add the vermicelli or rice and cook until tender.
- 4
Add the fish
Slide in the marinated fish and simmer gently 5–6 minutes until just cooked — do not stir hard or it breaks up.
- 5
Finish
Stir through the remaining herbs, check the salt and serve with lemon wedges.
Chef's tips
- Add the fish last and keep the simmer gentle so the pieces stay whole.
- Bloom saffron in a little warm water first to draw out its colour and perfume.
- Fish heads and bones make a quick stock — use it in place of the water for more depth.
Frequently asked questions
What fish works best?
Firm, meaty white fish that holds together: monkfish, hake, sea bass or grouper. Avoid delicate flaky fillets that disintegrate.
Rice or vermicelli?
Either — coastal cooks use whatever is in the cupboard. Vermicelli cooks faster; rice makes a more filling bowl.