Woman's Weekly Moroccan fish soup

(19 ratings)
Moroccan fish soup
Moroccan fish soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning - and under 10g fat per person.


  • 1litre (1¾ pints) hot fish stock (use 2 fish stock cubes)
  • Large pinch of saffron threads
  • 410g can chickpeas, rinsed and drained
  • 1 level tbsp Ras El Hanout Moroccan seasoning
  • 400g (14oz) prime cod/haddock fillets, cut into chunks
  • 4 spring onions, trimmed and chopped
  • 2 large ripe tomatoes, skinned, deseeded and cut into strips
  • Handful of fresh coriander leaves per person

Woman's Weekly cookery editor Sue McMahon says: You can use any firm fish - hake or swordfish, for example - for this recipe, and add some shredded cabbage or greens too, if you like.


  1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.
  2. Spread the Ras El Hanout seasoning out on a plate and roll the chunks of fish in it to coat well. Add the spring onion to the stock, then use a large spoon to add the fish carefully, and let the fish poach over a low heat for about 3 mins.
  3. Add the strips of tomato, heat for another minute, and then serve the soup in warm bowls, sprinkling each with coriander leaves. (Not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 191(kcal)
  • Fat 1.5g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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