Egyptian Fish Soup –Shawrabat Samak Misri

posted on: Nov 10, 2024

By: Habeeb Salloum/Arab America Contributing Writer

In the early 1960s I made my first visit to Egypt. There, I stepped back into history – the time of the Pharaohs, the pyramids and the Sphinx. It was an awe-inspiring inspiring experience. The pictures I had seen and studied we’re suddenly real as I stood in front of the architectural wonders of ancient Egypt.

Along with these memories are the multitude of exquisite dishes that the country has to offer. On one occasion, I ventured into a workers; cafe on the outskirts of Alexandria. The owner was a pleasant fellow who spoke to me of the beauty of Egypt but especially of his hometown of Damietta. Even though it was only a couple of hours away he missed the tastes and flavours of his hometown and the dishes he grew up with.  For this reason, he suggested I try one of theses dishes – a hearty fish soup that he now included on his menu. He made sure to point out that the soup’s delicious, rich flavour was not as a result of this cooking but rather because it was Damietta, or rather, what took him back home.

Serves 8

1/2 cup olive oil divided

2 medium onions, sliced

4 cloves garlic, thinly sliced

1 1/2 -pounds fish filet cut into 1 1/2-inch pieces, sprinkled lightly with salt

8 cups water

4 teaspoons chili sauce

1 cup okra, chopped

1/2 cup finely chopped coriander leaves

 1/4 cup finely chopped parsley

1 1/2 teaspoons finely chopped fresh mint

1 teaspoon black pepper

1 3/4 teaspoons salt

2 large lemons, cut in half

1 lime

2 cups cooked rice

In a saucepan, add 4 tablespoons of the oil and the onions and sauté over medium heat for 10 minutes.  Add the garlic and sauté with the onions for 8 minutes or until onions and garlic become golden.  Remove the onions and garlic with a slotted spoon and process in a food processor until of a paste consistency.  Set aside.

In the same saucepan, heat remaining oil over medium and sauté the fish until fish is flaky turning pieces over once, about 5 minutes.  

Add the water, then stir in the reserved onion paste, chili sauce, okra, coriander leaves, parsley, mint, salt and pepper.   Add the juice of 1 1/2 lemons and the lime.  Bring to a boil, cover and simmer over low heat for 25 minutes, stirring occasionally.

Add the rice, cover and simmer for 10 minutes. 

Serve immediately with a squeeze of the remaining lemon over each serving.

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