Fish Soup (Soupe de Poisson)

Ingredients

• 800 g (1.75 lb)mixed white fish and heads — or fillets plus a fish stock
• 3 tbspchermoula
• 3tomatoes, grated
• 1onion
• 2potatoes, cubed
• 1 tspcumin
• 1 tsppaprika
• 1 handfulcilantro, chopped
• 2 tbspolive oil
• 1 tspsalt

Method

1. Begin by finely chopping the onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. This will form the aromatic base of your soup.
2. Stir in 3 tablespoons of chermoula, 3 grated tomatoes, 1 teaspoon of cumin, and 1 teaspoon of paprika. Mix well to combine all the ingredients. Cook for another 3 minutes until the mixture becomes fragrant and the tomatoes have slightly reduced, creating a rich base for the soup.
3. Peel and cube 2 potatoes, then add them to the pot along with enough water or fish stock to cover the potatoes completely. Add 1 teaspoon of salt. Bring the mixture to a gentle simmer, allowing the potatoes to cook and soften for about 20 minutes. The potatoes should be tender enough to break apart easily with a fork.
4. Once the potatoes are tender, add 800 g (1.75 lb) of mixed white fish and heads to the pot. Ensure the fish is submerged in the liquid. Cook for 8–10 minutes, or until the fish turns opaque and flakes easily with a fork. This indicates that the fish is perfectly cooked.
5. Finish the soup by stirring in a handful of chopped cilantro. This will add a fresh, herbal note to the dish. Serve the soup hot, accompanied by crusty bread to soak up the flavorful broth.