Ingredients
- 400g sea bream fillets cut into pieces
- 4 onions, trimmed and chopped
- 410g canned chickpeas
- 2 large, very ripe tomatoes, peeled, seeded, cut into strips
- 1 tablespoon Ras El Hanout
- 1 liter of hot fish stock (use 2 fish stock cubes)
- 1 large pinch of saffron pistils
- 1 handful of fresh coriander leaves
Preparation
Put the broth, saffron and chickpeas in a large, deep saucepan. Bring to the boil and simmer for a few minutes.
Place the Ras El Hanout seasoning on a plate and roll the pieces of fish in it to coat them well. Add the spring onion, then use a large spoon to carefully add the fish, and allow the fish to poach over low heat for about 3 minutes.
Add the tomato strips, for 5 minutes, then serve the soup in hot bowls, sprinkle with coriander leaves.
source: la-cuisine-marocaine.com
