Shorbet Samak (Fish Soup with Rice, Cumin and Coriander)
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Ingredients
- 3 tbsp olive oil
- 2 onion
- 2 celery sticks
- 4 garlic cloves
- 2 tsp ground cumin
- 0.5 tsp ground turmeric
- 400 g chopped tomatoes
- 100 g basmati rice
- 500 g white fish fillets (such as pollock)
- 30 g fresh coriander
- 2 lemon
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 28.2 g
- Carbohydrate
- 31.6 g
- of which sugars
- 8.9 g
- Fat
- 12.2 g
- of which saturates
- 1.7 g
- Fibre
- 5.6 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan over a medium heat and fry the chopped onions and celery sticks for 8 minutes until soft.
- 2
Add the crushed garlic, cumin and turmeric and stir for 1 minute. Add the chopped tomatoes, 1.3 litres water and 1½ tsp salt and simmer for 10 minutes.
- 3
Stir in the rinsed basmati rice and simmer for 12 minutes until tender.
- 4
Add the white fish fillets, cut into 3cm chunks, and simmer gently for 5 minutes until the fish is opaque and flakes easily.
- 5
Stir in the chopped coriander and the juice of 1 lemon and serve with the other lemon in wedges.
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