Moroccan-style fish soup

Moroccan-style fish soup

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, sliced
1 small fennel bulb, sliced
2 garlic cloves, crushed
2 teaspoons ras-el hanout
pinch saffron threads
500ml chicken stock or fish stock
250ml tomato purée
salt and freshly ground black pepper
500g firm white fish fillets, diced
8 raw prawns, shelled and deveined
500g baby clams or mussels
1 small handful coriander leaves

Method

  1. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil, the onion and fennel and cook for 3–4 minutes, until softened.
  2. Add the garlic, ras-el hanout and saffron and cook for 1–2 minutes, until fragrant. Add the stock and tomato purée and bring to the boil. Season with the salt and pepper, reduce the heat to a simmer and cook for 10 minutes.
  3. Add the fish, prawns and clams, then cover the pan and simmer for 3–4 minutes, or until the seafood is cooked. Check the seasoning, add the coriander leaves and serve with crusty bread.

Note

  • Ras-el hanout

    Ras-el hanout is an exotic spice mixture from Morocco and is available from specialist food shops and Middle Eastern grocers.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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