Shorbat bil Hoot
(Fish Soup) Recipe

Origin: Libya Period: Traditional

Ingredients:

2 large pieces of firm sea fish (your own preference) totalling about 750g
1 onion, chopped
250ml passata (tomato sauce)
1 tbsp tomato purée
1 tsp kammon hoot
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp red chilli, finely chopped
1/2 tsp ground turmeric
2 tbsp orzo pasta
1 tbsp flat-lead parsley, chopped
1 tbsp coriander (cilantro), chopped
olive oil or ghee to fry

Shorbat bil Hoot
(Fish Soup) Preparation:

Method:

Bring 1.5l of lightly-salted water to a boil, add the fish then cover, take off the heat and set aside for 10 minutes.

Meanwhile, heat the olive oil or ghee in a pan and use to fry the onions until soft and translucent (about 8 minutes) then stir-in the garlic, tomato sauce, tomato purée, chillies, turmeric and kammon hoot. Fry for 2 minutes then add 500ml of the stock from the fish. Bring to a boil, reduce to a simmer, and cook for about 8 minutes.

With a slotted spoon remove the fish from the poaching water. Strip the fish meat from its bones then flake the flesh and add to the tomato-based sauce. Now add the remainder of the fish poaching liquid to the pot and bring to a boil. Stir-in the pasta and stir to combine.

Add the parsley and coriander and stir to combine then take the pan off the heat, cover and set aside for about 6 minutes. Ladle into warmed soup bowls and serve immediately accompanied with bread.

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