Shorbet Samak Beid ab Lamouna

• 6 cups fish or chicken bouillon (use 2 fish or chicken bouillon cubes)
• 1/4 teaspoon saffron powder or threads or 1/4 teaspoon turmeric (optional)
• 2 ounces vermicelli, broken into small pieces, or little pasta like orzo (they are called lissan al assfour, birds tongues, in Arabic)
• 2 pounds skinned fish fillets, or 1 1/2 pounds fillets with 1/2 pound shrimp and a dozen or so mussels
• 3 eggs
• Juice of 12 lemons or 34 tablespoons white-wine vinegar
• Salt and pepper
• 1 teaspoon cinnamon to garnish (optional)

1. Bring the stock to a boil in a large pan.
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. Add the seafood, if using, for the last 23 minutes of cooking.
4. In a bowl, beat the eggs with the lemon juice.
5. Add a ladle of the liquid soup and beat well.
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. Do not let it boil, or the eggs will curdle.
8. Taste and add salt and pepper.
9. Serve at once, dusted, if you like, with cinnamon.
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.

fish, saffron powder, vermicelli, fish, eggs, lemons, salt, cinnamon

Taken from www.epicurious.com/recipes/food/views/shorbet-samak-beid-ab-lamouna-373294 (may not work)