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
Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.
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.
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).
<strong>Woman's Weekly cookery editor Sue McMahon says:</strong> 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.