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Moroccan Fish Soup Recipe
by John Spottiswood

Moroccan Fish Soup

This is a flavorful, spicy soup that happens to be Moroccan but will remind you of fish soups found from Spain to Russia. It is a classic! Serves 4 as a main dish, 6 as an appetizer.

Rating: 3.5/5
Avg. 3.5/5 4 votes
Prep time: Morocco Moroccan
Cook time: Servings: 4

Goes Well With: lamb tagine, crusty bread

Wine and Drink Pairings: Pinot Noir


  • 2 lbs mixed fish fillets (swordfish, cod, halibut, etc.)
  • 1 large onion, peeled sliced and chopped
  • 3 garlic cloves, peeled and crushed
  • 3 carrots, peeled and chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp butter or olive oil
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh ground black pepper
  • 1 tsp salt
  • Pinch cayenne pepper
  • Juice of 1 lemon
  • 6 cups water


  1. Skin and bone the fish if needed. Cut into small (3/4 inch) pieces
  2. Put all ingredients but the fish into a large soup pot, bring to boil, lower heat, and cook uncovered for 15 minutes.
  3. Add the fish and cook for a further 10 minutes
  4. Serve immediately