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Kaluun Iyo Maraq is a traditional Somali fish soup that highlights the rich flavors of the Indian Ocean. Often enjoyed as a comforting meal, it's a staple at family gatherings and special occasions in Somalia. This dish reflects the country's deep connection to the sea and its reliance on fresh seafood.
Rinse the fish fillets and cut them into bite-sized pieces. Set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté until golden brown, about 10 minutes.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the chopped tomatoes and tomato paste.
Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt.
Mix well to combine and cook for about 5 minutes until the tomatoes start to break down.
Add the chopped bell pepper and diced potatoes to the pot.
Pour in the coconut milk and fish broth or water.
Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Gently add the fish pieces to the pot.
Simmer for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the stew and adjust the seasoning with more salt and black pepper if needed.
Ladle the kaluun iyo maraq into bowls.
Garnish with fresh chopped cilantro or parsley.
Enjoy your meal!
Kaluun Iyo Maraq is a savory fish soup made with firm white fish, spices, and vegetables, creating a hearty and flavorful dish.
Kaluun Iyo Maraq originates from Somalia, where it's a beloved dish reflecting the country's coastal culinary traditions.
Key ingredients include firm white fish fillets, onion, garlic, ginger, tomatoes, tomato paste, and ground cumin.
Kaluun Iyo Maraq takes approximately 55-75 minutes to prepare and cook.
It pairs well with warm flatbread or rice, and can be complemented by a fresh salad.