Along the northern coastal region of Morocco, in cities like Tangier, Tetouan, and Casablanca, you come across fish broths that echo the well-flavoured soupy stews of Mediterranean Spain and France. Served on their own with bread for dunking, or spooned over plain couscous, these plain or spicy broths, chorba bil hout, deliciously showcase the catch of the day.
SERVES: 4
Ingredients:
- 30–45ml/2–3 tbsp olive oil
- 1 onion, finely chopped
- 2 stalks celery, diced
- 2–3 garlic cloves, finely chopped
- 5–10ml/1–2 tsp harissa
- Small bunch of fresh flat-leaf parsley, finely chopped
- 1 litre/4 cups fish stock or water
- Juice of 2 lemons
- 150ml/scant ¾ cup fino sherry or white wine
- 400g can of chopped tomatoes, drained of juice
- Sea salt and freshly ground black pepper
- 1kg fresh firm-fleshed fish, such as cod, haddock, ling,
- grouper, sea bass or snapper, cut into large chunks
- 500g shellish, such as prawns, clams and mussels, cleaned and in their shells (discard any mussels that do not close)
- Sea salt and freshly ground black pepper
- Small bunch of fresh coriander leaves, coarsely chopped
Method:
Heat the oil in a deep, heavy based pot and stir in the onion, celery and garlic, until it begins to colour. Add the harissa and parsley and pour in the fish stock. Bring the liquid to the boil, reduce the heat and simmer for 10 minutes to enable the flavours to mingle.
Add the lemon juice and fino sherry or wine, and stir in the tomatoes. Season to taste with salt and pepper. Gently stir in the fish chunks and shellfish and bring the liquid to the boil again. Reduce the heat and simmer for 3–4 minutes to make sure the fish is cooked through. (Discard any mussels that do not open.) Sprinkle the chopped coriander over the top and serve immediately with lots of bread, or with couscous.
Edited recipe extract from The Moroccan Cookbook by Ghillie Başan, ISBN 9780754835646, published by Lorenz Books, $95
