Kuwaiti Fish Soup – Shorbat Samak

posted on: Nov 3, 2026

By: Habeeb Salloum/Arab America Contributing Writer

It’s probably the medley of flavors that draws me to make this soup often.  Simple to make, if the ingredients are prepared and measured ahead of time, this fish soup of Kuwait, I consider my nostalgia dish.  It was the first dish I ordered in the first restaurant I frequented on my first trip to Kuwait City.

1 small jalapeno pepper, seeded and finely chopped

3 cloves garlic

2 tablespoons olive oil

1 large onion, thinly sliced

2 3/4 teaspoons salt

2 1/4 teaspoons cumin

2 1/4 teaspoons black pepper

2 1/4 teaspoons turmeric

1/2 teaspoon cardamom

2 large tomatoes, finely chopped

2 tablespoons tomato paste

4 tablespoons freshly squeezed lime juice

4 1/2 cups water

1/4 cup flour

1-pound white fish filet sprinkled with 3/4 teaspoon vinegar then cut into 1

1/2-inch pieces

oil for deep-frying

3/4 cup finely chopped coriander leaves (cilantro), divided

3/4 cup finely chopped dill, divided

            In a small bowl, crush he garlic with the jalapeno, then set aside. 

            To make a spice mixture, in a bowl, combine well the salt, cumin, black pepper, turmeric and cardamom, then set aside. 

In a saucepan, heat olive oil over medium and sauté onion until limp, about 10 to 12 minutes.

            Stir in the garlic and jalapeno mixture, tomatoes, tomato paste, 2 1/2 teaspoons of the spice mixture, lime juice and water.  Bring to boil then cover and simmer over low heat for 15 minutes, stirring occasionally.

            In a plastic bag, mix together the flour and the remaining spice mixture, then put the fish in the bag and toss well to coat each piece. 

            Heat the oil over medium-high and deep-fry the fish pieces until golden, about 2 minutes.  Remove and drain on paper towels.

            Add the fish and the cilantro and dill (retaining two tablespoons of each for garnish) to the saucepan.  Bring to bowl, then reduce heat to low.  Cover and simmer for 15 minutes, stirring occasionally.

            Serve immediately with extra lime to squeeze on each bowl of soup.

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