Soups
Fish Broth with Barley (Marak Dagim)
sjfegan
Ingredients
- 400g Firm white fish, cut into pieces
- 100g (1/2 cup) Barley
- 1 onion, chopped
- 2 tbsp olive oil
- 6 cups water (1.4 litres / 48 fl oz)
- Salt to taste
Method
- Heat the olive oil in a large pot and sauté the onion until softened.
- Add the barley and water, and bring to a boil.
- Reduce to a simmer and cook for 25 minutes until the barley is nearly tender.
- Add the fish pieces and simmer for a further 8–10 minutes until cooked through.
- Season with salt and serve hot.
Introduction: A warming broth of fish simmered with barley, a substantial soup combining two staples of the Carthaginian coastal diet.
Cultural Background: Combining fish with grain reflects the practical, resourceful cooking of Carthage’s many coastal communities, making full use of both the sea’s abundance and the fertile North African coastal farmland’s grain harvest.
Tips: Add the fish only once the barley is nearly cooked, so it doesn’t overcook while the grain finishes. Use a firm fish that holds together well during simmering.
Variations: Add a handful of chopped greens for extra nutrition. Adjust the barley quantity for a thicker or thinner broth.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Per serving (approx.): 220 kcal, 18 g protein, 6 g fat, 26 g carbohydrate.
FAQs:
Q: Was combining fish and grain common in Carthaginian cooking?
A: It reflects a practical, resourceful approach well suited to a coastal civilization with strong agricultural roots, making full use of both marine and farmed resources.
Q: What made Carthage’s coastal food resources so rich?
A: The city’s position controlling extensive Mediterranean fishing grounds and trade routes gave it access to abundant and varied seafood.
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