Arabian Fish Soup

Name: Arabian Fish Soup
Yield: Serves 4
Cuisine: Arab
Ingredients: 4 dried limes, pierced twice with a skewer; 1 x 400 g/14 oz tin of chopped tomatoes; 1 litre/1¾ pints fish stock or water; 1 litre/1¾ pints fish stock or water; 900 g/2 lb fillets of mackerel, trout or salmon, skinned and cut into bite-sized chunks; 900 g/2 lb fillets of mackerel, trout or salmon, skinned and cut into bite-sized chunks; 900 g/2 lb fillets of mackerel, trout or salmon, skinned and cut into bite-sized chunks; a bunch of fresh coriander, finely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 1–2 teaspoons Harissa Paste; 1–2 teaspoons turmeric; 1–2 teaspoons honey or brown sugar; 1–2 teaspoons honey or brown sugar; 2 onions, finely chopped; 1–2 tablespoons ghee; a large thumb-sized piece of ginger peeled and roughly chopped; 2–3 garlic cloves, roughly chopped

With Dried Limes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

This spicy soup with a hint of tangy mustiness from the dried limes is wonderful with an Islay whisky or Scapa and Highland Park 12 from Orkney. Something about the spice and smoky notes, the fish and sea air, possibly a little bit of saltiness, makes them complement one another in different ways. The limes are dried in the hot sun of the Middle East and you can order them whole online.

Ingredients

Pescatarian
Soup
Gluten-free
Spicy

Ingredients

Method