Thursday, April 28, 2011

Moroccan fish soup recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan fish soup Recipe. Enjoy tasty & easy Middle Eastern soup recipes and learn how to make 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

Ingredients

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

Preparation

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

2. 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.

3. 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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