newsletter fr
elements
Total
Excluding taxes and delivery
empty

Recipes

Fish Soup with Tahini

Fish Soup With Tahini

We prefer to use whole fish for this soup, but you can also use fish filets. It will, however, result in a less flavorful bouillon. The choice of fish can vary according to the catch.

Ingredients

  • 2 lbs whole fish, cleaned and scaled
  • 8 cups cold water
  • 1 handful parsley stems
  • 1 handful fennel stems
  • 1 tsp pepper
  • ½ tsp fennel seed
  • 1 tsp thyme
  • 4 Tbsp quinoa
  • 2 carrots
  • 1 fennel bulb
  • 2 onions
  • 4 cloves garlic, chopped
  • ½ cup tahini
  • 4 cloves garlic, grated fine
  • Salt and pepper to taste
  • 2 lemons
  • 4 Tbsp olive oil
  • Fennel leaves for garnish

Method

  1. 1

    Rinse fish in running water. Place in a large pot with water, parsley and fennel stems. Bring to a boil, the reduce heat. Simmer on low until the fish is cooked, 15-20 minutes.

  2. 2

    Meanwhile, grind spices and dice vegetables.

  3. 3

    Remove fish and stems when fish is cooked. Add quinoa to the pot and cook for 10 minutes, then add vegetables and ground spices. Cook for 10 minutes more.

  4. 4

    Shred fish meat with two forks and set aside. Place tahini and grated garlic in a bowl and incorporate enough bouillon with a whisk to make a creamy liquid.

  5. 5

    Incorporate the tahini mixture to soup and remove from heat. Salt and pepper to taste. Add the shredded fish meat. Grate lemon zest and juice 2 lemons. Add to the soup with olive oil. Stir well and garnish with fennel leaves.

A variation of the Harira from The Spice Trekkers Cook at Home

Categories