Moroccan fish soup

A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning – and under 10g fat per person.
Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Bit of effort


    • 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


    1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.
    1. 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.
    1. 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

fat 1.5g saturates 0.5g calories 191(kcal)


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.