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).
Top tip for making Woman’s Weekly Moroccan fish soup
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.