The Sea and the Desert Broth

by

Introduction

The Sea and the Desert Broth is a captivating fusion that brings together the coastal flavors of South Carolina with the bold spices of Jeddah’s Red Sea cuisine. This spicy, comforting seafood soup delivers a harmonious blend of fresh seafood and aromatic spices, creating a memorable dining experience that warms both body and soul. The delicate sweetness of clams and shrimp pairs beautifully with the subtle heat of harissa, making this an ideal dish for seafood lovers looking to expand their culinary horizons.

Ingredients

  • 30 grams onion (1 small onion or ⅓ cup chopped)
  • 30 grams carrot (1 medium carrot or ¼ cup chopped)
  • 30 grams celery (1 medium stalk or ¼ cup chopped)
  • 12 fresh clams (6 per person, approximately 7 cm shell length)
  • 90 grams unpeeled raw shrimp (3.2 oz, approximately 8-10 large shrimp)
  • 80 grams tilapia fillets (2.8 oz, skinned and cut into 4x2cm cubes)
  • 800 ml water (3⅓ cups)
  • 17 grams harissa sauce (3 tablespoons)
  • 3 grams salt (½ teaspoon), to taste
  • 0.45 grams black pepper (¼ teaspoon), to taste
  • 7 grams chopped cilantro (2 tablespoons), for garnish

Instructions

  1. Roughly chop the onion, carrot, and celery into similar-sized pieces.
  2. Place the chopped onion in a cold large saucepan with a thick base.
  3. Add the carrot, celery, water, shrimp, and tilapia to the pan.
  4. Bring the mixture to a boil over high heat.
  5. Once boiling, reduce to a medium-low heat and simmer gently for 10 minutes.
  6. Add the clams to the pan, ensuring they’re fully submerged in the broth.
  7. Cook until all clams have opened, approximately 8-10 minutes. Discard any clams that remain closed.
  8. Carefully remove the clams to a side bowl.
  9. Remove the tilapia pieces from the pan and set aside.
  10. Take half of the broth mixture (including vegetables and shrimp) and transfer to a blender.
  11. Carefully blend until smooth (be cautious with hot liquids).
  12. Return the blended mixture to the pan.
  13. Add the harissa sauce, reserved tilapia pieces, and clams back to the pan.
  14. Bring to a gentle simmer and season with salt and black pepper to taste.
  15. Serve immediately in warm bowls, garnished with freshly chopped cilantro.

Nutritional Information and Timing

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 2

Per Serving:

  • Calories: 285
  • Protein: 42g
  • Fat: 6g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sodium: 890mg

Cooking Tips and Tricks

  • Fresh Seafood Selection: For the best flavor, use the freshest seafood available. Look for clams that are tightly closed (indicating they’re alive) and shrimp that smell clean and oceanic.
  • Cleaning Clams: Before cooking, soak clams in cold water with a tablespoon of salt for 20 minutes to help them release any sand.
  • Harissa Measurement: Start with 2 tablespoons of harissa and taste before adding the full amount, as harissa brands vary significantly in heat level.
  • Blending Hot Liquids: When blending hot liquids, never fill the blender more than halfway, and always secure the lid with a kitchen towel to prevent burns.
  • Seafood Doneness: The shrimp are done when they turn pink and opaque, and clams are ready when their shells open wide. Tilapia should flake easily with a fork.
  • Robust Base: Using a thick-bottomed pan ensures even heat distribution and prevents scorching.

Variations and Substitutions

Seafood Alternatives:

  • Replace tilapia with any firm white fish like cod, halibut, or sea bass.
  • Substitute clams with mussels or small scallops.
  • Add 100g of calamari rings for additional texture and flavor.

Spice Adjustments:

  • For a milder version, reduce harissa to 1 tablespoon and add 1 tablespoon of tomato paste.
  • For a smokier flavor, add ½ teaspoon of smoked paprika.
  • Replace harissa with 1 tablespoon of Cajun seasoning for a South Carolina-focused version.

Vegetable Options:

  • Add 1 diced red bell pepper with the other vegetables for sweetness.
  • Include 2 minced garlic cloves and 1 teaspoon grated ginger for deeper flavor.
  • For a heartier soup, add 100g of diced potatoes with the vegetables.

Dietary Modifications:

  • For a richer broth, replace 200ml of water with fish stock or clam juice.
  • Make it dairy-friendly by finishing with a swirl of coconut cream.
  • Add 100g of canned chickpeas for extra protein and texture.

Common FAQs

Q: Can I make this soup ahead of time?
A: You can prepare the broth base up to 24 hours ahead, but add the seafood only when you’re ready to serve for the best texture and flavor.

Q: How do I know when clams are fresh and safe to eat?
A: Fresh clams should be tightly closed or close when gently tapped. If they’re open and don’t close when touched, discard them. After cooking, throw away any clams that didn’t open.

Q: Can I freeze this soup?
A: It’s not recommended to freeze this soup as seafood textures significantly deteriorate when frozen and reheated. The broth base (before adding seafood) can be frozen for up to 3 months.

Q: What can I serve with this soup to make it a complete meal?
A: Crusty bread is traditional, but it also pairs well with a simple green salad, saffron rice, or roasted vegetables.

Q: I can’t find harissa sauce. What can I use instead?
A: You can substitute with 1 tablespoon tomato paste mixed with 2 teaspoons of chili paste or chili flakes, ¼ teaspoon each of ground cumin and coriander, and a minced garlic clove.

Storage and Make-Ahead Tips

  • Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making for an even more delicious second-day meal.
  • Reheating: Gently reheat on the stovetop over medium-low heat until just warmed through. Avoid boiling as this can toughen the seafood.
  • Make-Ahead Components: Prepare the vegetable base (steps 1-4) up to 2 days ahead and refrigerate. When ready to serve, bring back to a simmer and continue with adding the seafood.
  • Prep Work: Clean and chop all vegetables and prepare seafood (cleaning clams, peeling shrimp) up to 24 hours in advance to streamline cooking.
  • Serving Suggestion: For best presentation and flavor, cook the broth base ahead but add and cook the seafood just before serving.

This vibrant seafood soup bridges two culinary worlds, bringing together the coastal traditions of South Carolina with the bold spice profiles of Jeddah. Each spoonful offers a taste of the sea infused with warming desert spices, creating a truly memorable dining experience that’s perfect for special occasions or an elevated weeknight dinner.

Print Friendly, PDF & Email