📝 About This Recipe
Transport your senses to the Mediterranean coast with this aromatic Lebanese Fish Soup, a staple in seaside cities like Sidon and Tripoli. This dish features a delicate, golden broth infused with 'Kamouneh' spices, fresh cilantro, and a hint of bright lemon. It is a light yet deeply satisfying celebration of fresh seafood that balances earthy cumin with the vibrant, zesty notes characteristic of Levantine coastal cooking.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs White fish fillets (Cod, Snapper, or Sea Bass) (cut into 1-inch chunks)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Cumin (ground)
- to taste Salt and Black Pepper
The Aromatic Base
- 1 large Yellow onion (finely diced)
- 4-5 pieces Garlic cloves (minced)
- 1/2 cup Fresh cilantro (finely chopped)
- 2 pieces Celery stalks (finely diced)
- 2 medium Carrots (peeled and diced small)
The Broth and Spices
- 6 cups Fish stock or Water (homemade fish stock is preferred for depth)
- 1 tablespoon Ground Cumin (the star spice of the dish)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric (for a beautiful golden hue)
- 1/4 teaspoon Cinnamon (a subtle Lebanese touch)
- 1/4 cup Long-grain white rice (washed and drained to thicken the soup slightly)
Finishing Touches
- 1/4 cup Fresh lemon juice (or to taste)
- 2 tablespoons Toasted pine nuts (for garnish)
- 2 tablespoons Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
In a medium bowl, toss the fish chunks with 1 tablespoon of olive oil, 1 teaspoon of cumin, salt, and pepper. Set aside to marinate while you prepare the vegetables.
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2
Heat the remaining tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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3
Add the diced onions and celery. Sauté for 5-7 minutes until the onions are translucent and starting to soften.
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4
Stir in the diced carrots and cook for another 3 minutes, allowing them to release their color.
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5
Add the minced garlic and half of the chopped cilantro. Stir constantly for 1 minute until the fragrance fills the kitchen, being careful not to burn the garlic.
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6
Incorporate the ground cumin, coriander, turmeric, and cinnamon. Toast the spices with the vegetables for 30 seconds to wake up the essential oils.
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7
Pour in the fish stock (or water) and bring the mixture to a gentle boil.
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8
Add the washed rice to the pot. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice and carrots are tender.
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9
Carefully slide the marinated fish pieces into the simmering broth. Do not stir too vigorously, as you want the fish to remain in distinct chunks.
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10
Cook the fish for 5-7 minutes. The fish is done when it turns opaque and flakes easily with a fork.
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11
Turn off the heat. Stir in the fresh lemon juice and the remaining cilantro. Taste and adjust salt or lemon according to your preference.
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12
Ladle the hot soup into bowls, ensuring everyone gets several pieces of fish. Garnish with toasted pine nuts and fresh parsley.
💡 Chef's Tips
Always use a firm white fish like snapper or cod; delicate fish like sole will fall apart in the simmering broth. If you have fish bones, simmer them with an onion and bay leaf for 20 minutes beforehand to create a quick, superior homemade stock. Don't skip the rice—it provides a silkiness to the broth that makes the soup feel more substantial. Toasting the pine nuts in a dry pan until golden brown adds a crucial buttery crunch that contrasts the soft fish. For an extra kick, add a pinch of Aleppo pepper or red chili flakes during the spice-toasting step.
🍽️ Serving Suggestions
Serve with warm, toasted Lebanese pita bread or crispy pita chips for dipping. A side of 'Sayadieh' style caramelized onion rice makes this a very hearty meal. Pair with a crisp, dry white wine such as a Lebanese Ksara Blanc de Blancs. Provide extra lemon wedges on the side for those who love a high-acid, bright finish. A simple side salad of Fattoush or Tabbouleh balances the warm spices of the soup perfectly.