Seafood Chorba

A rustic Moroccan-style seafood soup with shrimp, fish, and squid in a saffron-spiced tomato broth.

Ingredients

• 1 kg chicken thighs
• 400g vermicelli noodles
• a handful of grated fresh ginger
• 2 tsp sweet paprika
• 2 tbsp smen (preserved butter)
• 2 butternut squash, chopped
• a handful of fresh parsley, chopped
• pitted dates, to taste

Instructions

1. 1

   Heat smen (preserved butter) in a large pot over medium heat and cook the grated fresh ginger and minced garlic gently until soft and fragrant.

2. 2

   Stir in the ground turmeric and sweet paprika, toasting briefly until the kitchen fills with their aroma.

3. 3

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

4. 4

   Pour in the water, 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 35 mins.

6. 6

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

7. 7

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

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