Chorba Hout Fish soup
A thin, hot fish broth with vermicelli and a lot of cumin. What the coast eats when the weather turns.
Serves 4 · 45 min
Per portion
| Calories | 315 kcal |
|---|---|
| Protein | 26.3 g |
| Carbohydrates | 21.4 g |
| Fat | 12.9 g |
| Saturated fat | 2 g |
| Sugars | 4.2 g |
| Fibre | 2.8 g |
| Sodium | 1023.7 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g white fish
- 100 g vermicelli pasta
- 2, grated tomatoes
- 1 mgharfa kbira tomato paste
- 1 onion
- 2 stalks celery
- 2 mgharfa s8ira cumin
- 1 mgharfa s8ira harissa
- 3 mgharfa kbira olive oil
Method
- Sweat the onion and celery, then add harissa, tomato paste and cumin.
- Add the grated tomato and plenty of water and simmer twenty minutes.
- Poach the fish in it, then lift out and flake, discarding bones.
- Cook the vermicelli in the broth, return the fish, and serve very hot.