Moroccan Fish Soup in the Style of a Tagine

Name: Moroccan Fish Soup in the Style of a Tagine
Cuisine: Morocco
Ingredients: ½ teaspoon cayenne pepper or to taste; ½ teaspoon ground cumin; a ½-inch slice of fresh ginger, peeled; 4 garlic cloves; ¼ cup tightly packed parsley leaves, preferably Italian; ¼ cup tightly packed cilantro leaves; 1 tablespoon olive oil; juice of 2 limes; 6 medium-size tomatoes, peeled, seeded, and chopped, or 3 cups canned, seeded and drained; 3 tablespoons olive oil; 4 pounds firm-fleshed fish; 3 medium-size onions, 1 coarsely chopped and 2 finely chopped; 1 bouquet garni; 3 garlic cloves, finely chopped; 2 red bell peppers, roasted, peeled, seeded, and finely chopped

Preparation info

Makes
10
First-Course Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I’m fascinated by soups that are finished with pungent mixtures of herbs and spices: the rouille and aïoli of the French Mediterranean, Indian tadka, and Thai curry pastes. Reading books about Moroccan cooking—Paula Wolfert’s Couscous and Other Good Food from Morocco is a particularly good one—I started experimenting with charmoula, a pungent mixture that Moroccan cooks use to finish soups and stews. The mixture is so delicious and exotic that I went throu

Ingredients

Africa
Morocco
Starter
Soup
Gluten-free
Pescatarian

Ingredients

Method