Cómo hacer Sopa de Pescado

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Coastal Morocco — Essaouira, Safi, Agadir — makes fish soup with chermoula, tomato, and whatever the boats brought in. It should taste of the sea and of cumin, not of flour.

Along the bustling coastal towns of Essaouira, Safi, and Agadir, fish soup is a celebration of the Atlantic's daily offerings. Each bowl captures the catch of the day, with the fishermen's haul dictating the medley of white fish and heads. This dish is a staple in the homes of locals, often enjoyed as a comforting meal that connects the table to the sea's bounty. The soup is an aromatic blend where the essence of the ocean meets the warmth of cumin and paprika. The chermoula infuses the broth with a vibrant depth, while grated tomatoes and potatoes create a rich, hearty base. Each spoonful evokes a taste of the sea, enhanced by the freshness of chopped cilantro.