Moroccan Fish Tagine Soup

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Inspired by the warm, bold flavors of traditional Moroccan tagine, this hearty fish soup blends tender white fish with tomatoes, saffron, preserved lemon, and North African spices. It’s a soul-soothing, fragrant dish perfect as a main course or elegant starter, served with crusty bread or couscous.

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Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
For the Soup Base
 450 g white fish fillets, cut into large chunks (cod, halibut, snapper, or hake)
 2 tbsp olive oil
 1 medium onion, finely chopped
 2 cloves garlic, minced
 1 tsp ground cumin
 ½ tsp ground cinnamon
 1 tsp ground coriander
 ½ tsp ground turmeric
 ¼ tsp cayenne pepper (optional, for heat)
 ¼ tsp saffron threads, steeped in 1 tbsp warm water
 1 tbsp tomato paste
 1 can can crushed tomatoes
 4 cups fish stock or vegetable broth
 1 preserved lemon, finely chopped (or 1 tbsp fresh lemon zest + juice)
 ¼ cup chopped fresh parsley
 ¼ cup chopped fresh cilantro
 Salt and black pepper, to taste
Optional Additions
 ½ cup chickpeas, cooked or canned
 ½ cup sliced green olives
 Sliced red bell pepper, for color and sweetness
 Chili flakes, for more spice
Build the Aromatic Base
1
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.

  2. Add chopped onion and sauté for 5–7 minutes until soft and translucent.

  3. Stir in garlic, cumin, cinnamon, coriander, turmeric, and cayenne. Sauté for 1–2 minutes until fragrant.

Develop the Broth
2
  1. Stir in the tomato paste and cook for 1 minute.

  2. Add the crushed tomatoes and cook for another 2–3 minutes.

  3. Pour in the fish stock (or vegetable broth), then add the saffron-infused water.

  4. Stir in preserved lemon (or lemon zest), half the parsley and cilantro, and bring to a simmer.

  5. Simmer uncovered for 15–20 minutes, allowing flavors to meld and the soup to reduce slightly.

Add the Fish and Final Touches
3
  1. Gently add fish chunks to the simmering broth.

  2. Reduce heat to low, cover, and simmer for 8–10 minutes, or until fish is just cooked through and flakes easily.

  3. Stir in chickpeas or olives if using, and simmer for an additional 2–3 minutes.

  4. Taste and adjust seasoning with salt, black pepper, and lemon juice if needed.

Serve
4
  1. Ladle the soup into warm bowls.

  2. Garnish with remaining chopped parsley and cilantro.

  3. Serve with warm flatbread, couscous, or crusty bread on the side.

  4. For extra flair, add a lemon wedge or a drizzle of olive oil.

Tips & Variations
5
  • Make it a Stew: Reduce the broth and add cubed potatoes or carrots for a heartier consistency.

  • Use Shrimp or Mussels: Swap or mix the fish with shrimp or shellfish for variety.

  • Preserved Lemon Note: Adds authentic briny tang. If unavailable, use lemon zest and juice for brightness.

  • Vegan Version: Use tofu or chickpeas instead of fish, and vegetable broth.

Ingredients

For the Soup Base
 450 g white fish fillets, cut into large chunks (cod, halibut, snapper, or hake)
 2 tbsp olive oil
 1 medium onion, finely chopped
 2 cloves garlic, minced
 1 tsp ground cumin
 ½ tsp ground cinnamon
 1 tsp ground coriander
 ½ tsp ground turmeric
 ¼ tsp cayenne pepper (optional, for heat)
 ¼ tsp saffron threads, steeped in 1 tbsp warm water
 1 tbsp tomato paste
 1 can can crushed tomatoes
 4 cups fish stock or vegetable broth
 1 preserved lemon, finely chopped (or 1 tbsp fresh lemon zest + juice)
 ¼ cup chopped fresh parsley
 ¼ cup chopped fresh cilantro
 Salt and black pepper, to taste
Optional Additions
 ½ cup chickpeas, cooked or canned
 ½ cup sliced green olives
 Sliced red bell pepper, for color and sweetness
 Chili flakes, for more spice
Moroccan Fish Tagine Soup
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