Shorba samak

🐟 Fresh tilapia soup with tomato, onion and carrot, lemon finish in a domestic adaptation.

Ingredients

• 400 g boneless tilapia fillets in large even chunks
• 150 g peeled chopped onion
• 200 g diced tomato
• 150 g peeled carrot in thin rounds
• 8 g peeled chopped garlic
• 10 ml sunflower oil
• 1 litre drinking water, plus a little if needed
• 20 ml lemon juice at service
• Up to 1 g salt and a pinch of pepper

Preparation

Keep fish chilled, check remaining bones, cut even large chunks and refrigerate. Prepare vegetables with clean equipment separate from raw fish.

Heat oil and soften onion 5 minutes. Add garlic, tomato and carrot, cook 5 minutes stirring without burning.

Add litre water and pepper, bring to small boil then simmer 10 minutes until thin carrots start softening.

Add fish and simmer about 10 minutes without vigorous stirring. Verify at least 63 °C in thickest centre with clean thermometer, extend if needed.

Check carrot tenderness, keep soup consistency, loosen with hot water if too reduced and taste before salt.

Divide fish, vegetables and broth into 4 starter bowls, 5 ml lemon juice each. No dried fish, peanut, cream or cereal.