My Moroccan Fish Soup is a hit!
For several reasons: omits the verboten shellfish, and is overlaid with Sephardi flavors
You can easily make a whole meal out of it.
Oh, I know you might have been told there’s no good fish soup unless you include all that shellfish, but wait till you taste this one! It simply has too much going for it to be missing anything. This is every bit as interesting as the traditional French version containing shellfish: Besides, the Moroccan version never had any.
Saffron is a big player in this fish soup: Please do not skip it, it is easy to find in better supermarkets and online.
Saffron gets a bad rap for being expensive, but a little does go a long way. Besides, the less tiny the container, the less expensive it will be, so you’ll get more bang for your buck by getting a larger container. You will amortize the expense by using it in rice dishes and many fish, poultry and meat dishes. There’s no risotto without saffron!
The fish is the very last thing that goes in the soup, as the fish cubes practically cook on contact. Do not overcook them, so they remain soft and tender.
It is perfectly OK to freeze the soup; only be sure to reheat it just until it’s very hot; do not boil it away or it will toughen the delicate fish!
- 1/3 cup olive oil
- 2 pouches Levana Nourishments Garden Vegetable
- 4 cups canned crushed tomatoes
- 2 quarts (8 cups) water
- 2 large potatoes, cut in small cubes (low carb: substitute a large head of celery root)
- 1 cup dry white wine
- Good pinch red pepper flakes
- Good pinch ground cloves
- 1 tablespoon paprika
- 2 good pinches saffron
- 8 cups skinless fish cubes, cut about 1 inch size: salmon, tile, snapper etc....
Bring all but last ingredient in a wide heavy pot. Reduce to flame to medium, and cook, covered, 30 minutes. Gently stir in the fish and cook another few minutes, just until fish is cooked through. Adjust consistency and seasonings. Serve hot. Makes 8 servings.