Woman's Weekly Moroccan fish soup

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).

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