Fish soup

Ingredients

Quantity	Ingredient
2 tablespoons	extra-virgin olive oil
1	medium red onion, thinly sliced
	celery, trimmed and sliced
	garlic, thinly sliced
1/2 teaspoon	ground ginger
1/2 tablespoon	* harissa [rid:1562]
1/2 tablespoon	coriander seeds, crushed
3 tablespoons	flat-leaf parsley, finely chopped
	sea salt
	freshly ground black pepper
2 ripe	tomatoes, peeled and chopped
500ml	fish stock or water
1kg	fish, such as snapper, cod, sea bass, cut into chunks
8	king prawns, cleaned with tails on
250g	squid, cleaned and sliced
1	lemon, juiced

Quantity	Ingredient
	crusty bread

Heat olive oil in a large saucepan over medium heat, then add the onion, celery and garlic and sauté until softened. Add ginger, harissa, coriander and parsley and cook for 5 minutes, stirring occasionally. Season with salt and pepper, then add the tomatoes and cook for a further 5 minutes.
Add the fish stock or water and bring to the boil. Lower the heat, cover and simmer for 10 minutes.
Add the fish, prawns and squid and cook for 15 minutes, or until all the seafood is cooked through.
Just before serving, add lemon juice, then ladle into soup bowls and serve with bread on the side.

Tags:: Morocco; Moroccan; Marrakesh; Africa; African; North African; Month; A Month in Marrakesh