Moroccan Fish Soup


  • 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
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Moroccan Fish Soup

Time: 15 minutes prep, 30 minutes cook
Servings: 4


  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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4 votes | 14512 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.


  • Mihir Shah
    February 13, 2008
    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
      February 17, 2008
      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
        February 19, 2008
        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