Ingredients with Measurements:
- 1 pound of masgouf fish fillets
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of water
- 1/4 cup of lemon juice
- 1/4 cup of chopped parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the masgouf fish fillets and cut them into bite-sized pieces.
2. In a large pot, sauté the chopped onion and minced garlic until they are soft and fragrant.
3. Add the tomato paste, turmeric, cumin, paprika, salt, and black pepper to the pot and stir well.
4. Add the masgouf fish pieces to the pot and stir gently to coat them with the spice mixture.
5. Pour in the water and bring the soup to a boil.
6. Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the fish is cooked through.
7. Stir in the lemon juice and chopped parsley.
8. Serve the masgouf soup hot with your favorite garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 6g
Protein: 25g
Substitutions for ingredients:
- Masgouf fish fillets can be substituted with any other white fish fillets.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add chopped vegetables like carrots, celery, or bell peppers to the soup for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a can of chickpeas or lentils to the soup for extra protein and fiber.
Tips and tricks:
- Be gentle when stirring the fish pieces to avoid breaking them apart.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or lemon juice.
- Serve the soup with a side of bread or rice to make it a complete meal.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the masgouf soup in individual bowls and garnish with chopped parsley, lemon wedges, and a drizzle of olive oil.
Garnishes:
Chopped parsley, lemon wedges, and a drizzle of olive oil.
Pairings:
Serve the masgouf soup with a side of bread or rice.
Suggested side dishes:
- Garlic bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Masgouf is a traditional Iraqi dish made with grilled fish. This soup version is a popular variation that is easy to make and packed with flavor.
Flavor profiles:
The masgouf soup is savory, slightly spicy, and tangy from the lemon juice.
Serving suggestions:
Serve the masgouf soup as a main dish for lunch or dinner.
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Region: Iraqi