Bissara

A thick, velvety soup of dried split fava beans blended with olive oil, cumin, and paprika.

Ingredients

• 1 kg white fish fillets
• 300g flatbread
• a handful of sliced shallots
• 2 tsp sweet paprika
• 1/4 cup olive oil
• 2 zucchini, chopped
• a handful of fresh parsley, chopped
• a drizzle of honey
• 500ml vegetable stock
• 1 1/2 tsp ras el hanout
• 200g carrots
• dried apricots, for serving

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the grated fresh ginger and sliced shallots gently until soft and fragrant.

2. 2

   Stir in the saffron threads and ras el hanout, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the white fish fillets and red onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the white fish fillets is tender, about 1 hr 30 mins.

6. 6

   Stir in the couscous and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the pitted dates and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the mint, and serve piping hot.

💡 Tips