Moroccan · Soup
Safi Fish Head Broth
In the sardine port of Safi, nothing is wasted, and fish heads and trimmings are simmered into a golden, chermoula-scented broth thickened lightly with rice or vermicelli. It's a frugal fishermen's soup — deeply savoury, warming and proof that the cheapest parts of the catch make the best stock.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 kg fish heads and trimmings (white fish)
- 1 onion, chopped
- 4 garlic cloves, crushed
- 2 tomatoes, grated
- 3 tbsp chermoula
- 1/2 tsp saffron
- 1 tsp cumin
- 60 g rice or broken vermicelli
- 4 tbsp olive oil
- 1 bunch coriander, chopped
- Juice of 1 lemon
- Salt and pepper
Method
- 1
Build the base
Soften the onion and garlic in olive oil, add the tomato, chermoula, saffron and cumin, and cook to a fragrant paste.
- 2
Make stock
Add the fish heads and trimmings and cover with water; simmer 30 minutes.
- 3
Strain
Strain the broth, pick off any good flesh from the heads, and discard the bones.
- 4
Add rice
Return the broth to the pot, add the rice or vermicelli, and simmer until tender.
- 5
Return flesh
Stir the picked fish back in and warm through.
- 6
Serve
Finish with coriander and lemon and serve hot with bread.
Chef's tips
- Ask your fishmonger for heads and frames — they're usually cheap or free.
- Simmer, don't boil hard, and strain well for a clean, golden broth.
- Chermoula gives the soup its Safi character; make it fresh.
Frequently asked questions
Which fish heads are best?
Firm white fish like hake, sea bream or bass give a clean, sweet stock. Avoid oily fish heads, which can make the broth heavy.
Is it very fishy?
No — properly made from fresh heads and brightened with chermoula and lemon, it's savoury and rounded rather than strong or muddy.