Marka (or Mreika)

Sfax Fish Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • olive oil
  • 1 large onion, chopped
  • 1 tsp cayenne (piment rouge piquant)
  • 1


Take a roomy cooking pot and heat a small amount of olive oil in it. Cook the chopped onion in this until it turns golden. Then add the cayenne, followed by the cumin and garlic mixed together. Be careful not to burn.

Meanwhile sieve the tomatoes and take the resultant pulpy juice, adding it little by little (say, in 4 or 5 helpings) to the mixture in the pot which you then allow to sim