Iraqi-style Fish Soup with Vermicelli

Ingredients

In this Iraqi adaptation of the Singaporean fish soup bee hoon, we incorporate traditional Iraqi spices and flavors to create a unique twist. The addition of saffron infuses the soup with a distinct golden color and a subtle floral note. The use of fragrant vermicelli noodles adds a different texture to the dish, replacing the traditional bee hoon noodles. The spices used in the Iraqi version lend a warm and aromatic flavor profile, distinguishing it from the original Singaporean recipe. We alse have the original recipe for Fish soup bee hoon, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 200g (7 oz) vermicelli noodles 200g (7 oz) vermicelli noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, and ground cardamom to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for 2-3 minutes, until the fish starts to turn opaque.
4. 4.
   In a small bowl, crush the saffron threads and dissolve them in a tablespoon of hot water. Add the saffron mixture to the pot.
5. 5.
   Pour in the fish or vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, cook the vermicelli noodles according to the package instructions. Drain and set aside.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   To serve, divide the cooked vermicelli noodles among serving bowls. Ladle the hot fish soup over the noodles. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If cod or haddock is not available, you can use other white fish varieties such as tilapia or sole.
• Saffron threads — To extract the maximum flavor and color from saffron, crush the threads before dissolving them in hot water. This will help release the aromatic compounds.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the simmering broth.
• Experiment with different types of fish to vary the flavors and textures of the soup.
• Serve the soup with warm crusty bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.

Serving advice

Serve the Iraqi-style fish soup with vermicelli piping hot in individual bowls. Accompany it with lemon wedges on the side for a tangy burst of flavor. Sprinkle freshly chopped cilantro over the soup for a vibrant and aromatic touch.

Presentation advice

To enhance the presentation, garnish each bowl of fish soup with a few strands of saffron on top. This will add a pop of color and make the dish visually appealing. Serve the soup in beautiful ceramic bowls or soup tureens to elevate the dining experience.