Seafood Soup

Shorabit Fawakih al Bahar

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

A rich, flavorful mixed-seafood soup from old Yaffa. To minimize waste, many home cooks use just the stalks of the parsley for making the broth, and the leaves for adorning the soup.


For the broth

  • ½ pound (approximately 250 grams) fish bones and heads for broth, or 8 cups


Wash the fish bones carefully with a little flour, 1 teaspoon salt, and lemon juice, then set them in a strainer for approximately 10 minutes.

To make a simple fish broth, bring the water to a boil