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Bouzrou (fish soup with pasta): recipe illustration
Soups

Bouzrou (fish soup with pasta)

A rustic, fragrant fish soup with small pasta and tomatoes. It is prepared on the Atlantic coast and served piping hot, with bread for mopping up the broth.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

389 kcal per serving

Protein
42.3 g
Carbohydrates
31.5 g
of which sugars
6.1 g
Fat
9.3 g
of which saturated fat
1.5 g
Fiber
3.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Fry the sliced onions and garlic in the olive oil for 5 minutes over medium heat.
  2. Add the tomato paste, grated tomatoes and spices, then cook for 5 minutes.
  3. Pour in the water, bring to the boil and simmer for 15 minutes.
  4. Add the pasta and cook for 8 minutes in the broth.
  5. Gently slide in the fish pieces and poach for 6 to 8 minutes without stirring.
  6. Adjust the seasoning, sprinkle with coriander and serve immediately.

Variations and tips

Preserved lemon version. Add a few wedges of preserved lemon to the soup for a tangier note.

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Original Ecomely recipe.