Moroccan Fish Soup

Submitted by Jane Gib

"My Moroccan friend does this lovely fish soup, you have to leave the shells on the shell fish, as it adds to the flavour. I normaly use clams, mussels and white fish"

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 2 onions, chopped
• 2 celery ribs, sliced
• 6 garlic cloves
• 4 tablespoons olive oil
• 1 red chile, chopped
• 1⁄2 teaspoon cumin
• 1 cinnamon stick
• 1⁄2 teaspoon coriander
• 2 potatoes, chopped
• 2 1⁄2 pints fish stock
• 4 tablespoons lemon juice
• 4 lbs mixed fish (and shellfish)
• 5 tomatoes, chopped
• 4 tablespoons dill
• 4 tablespoons parsley
• salt and pepper
• 2 tablespoons gingerroot, grated

directions

1. Heat oil, fry the onions and celery and cook gently until transparent.
2. add garlic, ginger and chilli and fry for a further 2 minute.
3. add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
4. add potatoes and cok for 2 minute.
5. add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
6. add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.