Shourba bil Hout

Shourba bil Hout Recipe - Authentic Arabian Haddock Soup

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Shourba bil Hout is a traditional Tunisian fish soup that is bursting with flavor and spices. This hearty soup is perfect for a cold winter day or when you are craving a comforting meal.

History

Shourba bil Hout has been a staple in Tunisian cuisine for centuries. It is a dish that is often enjoyed during special occasions and family gatherings. The combination of smoked haddock, tomatoes, and spices creates a unique and delicious flavor that is loved by many.

Ingredients

300 g (10 oz) smoked haddock, cut into 5 centimeters (2 inches) cubes
900 ml (1.5 pt) boiling water
2 cans (400 g or 14 oz each) chopped tomatoes
1 large onion, roughly chopped
3 heaped tablespoons parsley, finely chopped
3 cloves garlic
1 small red chili
4 tsp paprika
1 tsp saffron
2 tsp salt
pinch of black pepper

How to prepare

Wash, peel, and cut the haddock into 5 cm (2 inches) cubes.
Using a blender, combine the onion, garlic cloves, red chili, paprika, salt, pepper, saffron, and parsley. Blend for 10–15 seconds until pureed.
Set the mixture aside.
Pour 900 ml (1.5 pt) of boiling water into a large saucepan, then add the puree, chopped tomatoes, and fish.
Cover the saucepan and simmer on low heat for 25 minutes.

Variations

You can add other seafood such as shrimp or mussels to the soup for a different flavor.
For a vegetarian version, you can substitute the fish with tofu or chickpeas.

Cooking Tips & Tricks

Make sure to use high-quality smoked haddock for the best flavor.

- Adjust the amount of chili to suit your spice preference.

- For a thicker soup, you can add a tablespoon of flour to the soup before simmering.

Serving Suggestions

Serve Shourba bil Hout with crusty bread or over a bed of couscous for a complete meal.

Cooking Techniques

Simmering

Ingredient Substitutions

You can use any firm white fish in place of smoked haddock.

Make Ahead Tips

Shourba bil Hout can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the soup with fresh parsley or a dollop of yogurt for a pop of color.

Pairing Recommendations

Serve Shourba bil Hout with a crisp white wine or a glass of mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

220 per serving

Carbohydrates

18g per serving

Fats

6g per serving

Proteins

25g per serving

Vitamins and minerals

Shourba bil Hout is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

Contains fish

Summary

Shourba bil Hout is a nutritious and flavorful soup that is high in protein and low in calories.

Summary

Shourba bil Hout is a delicious and comforting Tunisian fish soup that is perfect for any occasion. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Shourba bil Hout. It was a hot summer day in my hometown of Beirut, Lebanon, and my grandmother had invited me over to her house for lunch. As soon as I walked into her kitchen, I was greeted by the most amazing aroma of spices and herbs.

My grandmother, a masterful cook with years of experience, was busy chopping vegetables and preparing the ingredients for the Shourba bil Hout. I watched in awe as she effortlessly moved around the kitchen, her hands moving with precision and skill. I knew that I had to learn how to make this dish, no matter what it took.

I sat at the kitchen table, watching intently as my grandmother worked her magic. She told me that the recipe for Shourba bil Hout had been passed down through generations of our family, and that she had learned it from her own mother when she was just a young girl. The dish was a traditional Lebanese fish soup, made with fresh fish, tomatoes, garlic, onions, and a blend of spices that gave it its unique flavor.

As she cooked, my grandmother shared stories of her childhood in Lebanon, of gathering fresh herbs and vegetables from the garden, and of the long hours spent in the kitchen with her mother, learning the secrets of Lebanese cuisine. I listened with rapt attention, absorbing every word and every movement she made.

After hours of simmering on the stove, the Shourba bil Hout was finally ready. My grandmother ladled it into bowls, garnishing each one with a sprinkle of fresh parsley and a squeeze of lemon juice. I took my first spoonful, and was instantly transported back to my childhood in Lebanon. The flavors were rich and complex, the broth fragrant and delicious.

I knew that I had to learn how to make this dish myself, so I begged my grandmother to teach me. She smiled and nodded, pleased that I was taking an interest in the family recipes that had been passed down through the generations.

Over the next few weeks, my grandmother patiently guided me through the process of making Shourba bil Hout. She taught me how to select the freshest fish, how to chop the vegetables just so, and how to balance the spices for the perfect flavor. I watched and learned, taking notes and asking questions, determined to master this dish.

Finally, the day came when I felt ready to make Shourba bil Hout on my own. I gathered all the ingredients, chopped and diced, and followed the steps as my grandmother had taught me. The kitchen was filled with the same amazing aroma that I had experienced that summer day in Beirut, and I knew that I had done it right.

When the soup was ready, I ladled it into bowls and garnished them just as my grandmother had shown me. I sat down at the table and took my first spoonful, savoring the rich flavors and the memories that came flooding back. I felt a sense of pride and accomplishment, knowing that I had learned to make this traditional Lebanese dish from the best teacher of all.

As I enjoyed my Shourba bil Hout, I felt a deep connection to my grandmother and to my Lebanese heritage. I knew that this recipe would be passed down through my family for generations to come, just as it had been passed down to me. And I was grateful for the opportunity to learn from the best cook I have ever known – my beloved grandmother.