Moroccan Fish Soup Recipe

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4 votes | 23591 views

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.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.45 view details


  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


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Nutrition Facts

Amount Per Serving %DV
Serving Size 671g
Recipe makes 4 servings
Calories 313  
Calories from Fat 102 33%
Total Fat 11.52g 14%
Saturated Fat 4.85g 19%
Trans Fat 0.0g  
Cholesterol 160mg 53%
Sodium 858mg 36%
Potassium 982mg 28%
Total Carbs 8.5g 2%
Dietary Fiber 2.1g 7%
Sugars 3.53g 2%
Protein 41.94g 67%
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  • Mihir Shah
    This was really light and tasty. Didn't really scream Moroccan, but could be a great meal all by itself.
    I've cooked/tasted this recipe!
    • l
      If you want something light, healthy, and flavorful, this is great. The swordfish was perfect for it as it was meaty enough to hold up in the broth and didn't taste fishy.
      I've cooked/tasted this recipe!
      • pescador
        The best thing about this soup is the lack of a true fishy taste. The base is salty enough, especially with the added vegetables and the onions to really give a nice flavor. The swordfish is a great addition, especially because it cooks up tender and thick while the soup is warming up. You could even substitute another thick fish if desired. Great starter dish!
        I've cooked/tasted this recipe!
        This is a variation

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