Shorbet Samak Beid ab Lamouna

1. 1

   Bring the stock to a boil in a large pan.

2. 2

   Add the saffron, vermicelli, and fish fillets, cut into pieces, and cook 36 minutes, until the vermicelli is tender and the fish begins to flake.

3. 3

   Add the seafood, if using, for the last 23 minutes of cooking.

4. 4

   In a bowl, beat the eggs with the lemon juice.

5. 5

   Add a ladle of the liquid soup and beat well.

6. 6

   Then pour the egg mixture into the soup and stir for a minute or so over low heat, until the soup thickens a little.

7. 7

   Do not let it boil, or the eggs will curdle.

8. 8

   Taste and add salt and pepper.

9. 9

   Serve at once, dusted, if you like, with cinnamon.

10. 10

    A Tunisian version has 1 tablespoon tomato paste, 2 large boiled potatoes cut into pieces, and 3 tablespoons chopped flat-leaf parsley or cilantro added to the stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.