Moroccan Fish Soup (Shorba Samak)

🧡 Story

This Moroccan Fish Soup, Shorba Samak, unites delicate fish with tomatoes, saffron, and pungent Moroccan spices. It’s a light but fragrant starter typically served in coastal locations like Essaouira or Agadir. Perfect as a soothing appetizer or light dish.

• Ingredients :
• 🐟 Soup Ingredients:
• 300g white fish fillet (cod, hake, or sea bass), cut into pieces
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 ripe tomatoes, grated or chopped
• 1 tbsp tomato paste
• 1 tsp paprika
• ½ tsp ground cumin
• ¼ tsp turmeric
• Pinch of saffron threads (optional)
• 1 small carrot, diced
• 1 small potato, diced
• 1L fish stock or water
• Salt & pepper to taste
• Juice of ½ lemon
• 2 tbsp chopped cilantro or parsley

• 👩‍🍳 Step-by-Step Instructions
• Heat olive oil in a pot over medium heat. Add onion and garlic; sauté until softened.
• Stir in paprika, cumin, turmeric, and saffron. Mix to release the aroma.
• Add tomatoes and tomato paste. Cook 5 minutes until the sauce thickens.
• Add diced carrot, potato, and fish stock. Simmer for 15 minutes.
• Add fish pieces and cook gently for another 5–7 minutes until fish is tender.
• Season with salt, pepper, and lemon juice.
• Sprinkle with cilantro or parsley before serving.

🍋Tips / Notes

💡 Use firm white fish so it holds its shape while cooking. For extra flavor, add shrimp or a few mussels.