Name: Seafood Soup (Shorabit Fawakih al Bahar)
Yield: Serves 4–6
Cuisine: Palestine
Ingredients: Flour, salt, and lemon juice, for washing the seafood; ½ pound (approximately 250 grams) fish bones and heads for broth, or 8 cups (2 liters) packaged fish broth; Juice of 1 lemon; ¼ teaspoon ground allspice; ¼ teaspoon freshly cracked black pepper; 1 teaspoon cumin powder; 1 teaspoon salt; ½ cup (approximately 12 grams) chopped parsley leaves; 1 pound (approximately 450 grams) mixed seafood: shell-on shrimp, crab claws, small clams or sea snails, cleaned small calamari rings (in whatever proportions are available); ½ cup (approximately 120 milliliters) extra virgin olive oil; 1 onion, quartered; 2 hot green chile peppers, finely chopped; 7 cardamom pods; 2 heaping tablespoons flour; 2 teaspoons salt; 2 bay leaves; One bunch cut parsley stalks, tied with kitchen twine; 1 onion, julienned

Laila El-Haddad, Maggie Schmitt

Seafood Soup

Shorabit Fawakih al Bahar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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.

Ingredients

For the broth

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

Asia
Palestine
Fish course
Soup
Pescatarian
Gaza

Method

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

For the broth

Method