Moroccan Fish Soup

Moroccan fish soup works well with both white sea fish and carp. For the keto version, lentils are not needed: the spicy broth, fish, herbs, and spinach already provide volume, flavor, and satisfaction.

Chop the onion (60 g) into small cubes, mince the garlic (6 g), and cut the carp (200 g) into small pieces. Prepare the spinach (30 g), parsley (10 g), and cilantro (5 g).

Heat olive oil (20 g), add the onion (60 g) and garlic (6 g). After a minute, stir in coriander (coriander seeds) (3 g), ginger (2 g), paprika (2 g), turmeric (2 g), barberry (10 g), hot pepper (chili) (1 g), and table salt (3 g). Cook for another minute to release the spices.

Pour in the fish broth (600 g), add lemon (20 g), and simmer for 12-15 minutes over low heat.

Add the carp (200 g) and spinach (30 g), cook for 2-3 minutes. At the very end, stir in the parsley (10 g) and cilantro (5 g), remove the soup from heat, and serve hot.