Maraq Samak
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the cumin and turmeric, cooking briefly.
- Add the chopped tomatoes and cook for 5–6 minutes until they break down.
- Add the water and bouillon cube, and bring to a boil.
- Simmer for 15 minutes, then add the fish chunks and simmer gently for a further 8–10 minutes until cooked through.
- Season with salt and pepper, and garnish with chopped coriander before serving.
Introduction: A light, aromatic fish broth simmered with tomato and warming spices, a comforting Omani soup showcasing the country's coastal ingredients.
Cultural Background: Fish broths like maraq samak reflect Oman's deep fishing tradition, made from the day's catch and simmered simply to create a warming, restorative soup found across coastal households.
Tips: Add the fish only once the broth base is well developed, to avoid overcooking it. Use a firm fish that holds together well during simmering.
Variations: Add a chopped chilli for a little heat. Include a handful of chopped okra for extra texture.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: What fish is traditionally used?
A: Any fresh, firm white fish available that day, reflecting Oman's varied coastal catch.
Q: Is this soup spicy?
A: It's mildly spiced by default, with heat adjustable by adding fresh chilli.
- Firm white fish, cut into chunks — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Ground cumin — 1 tsp
- Turmeric — 1/2 tsp
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 1.2 L (40 fl oz)
- Salt and pepper — to taste
- Chopped coriander, to garnish
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