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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.


  • 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


  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