Moroccan-style spiced fish soup

Andy Olivers heady fish soup is made with saffron, fennel and the Moroccan spice blend ras el hanout perfect with a piece of homemade flatbread
Moroccan-style spiced fish soup
  • Rating:
  • Effort: easy


For the fish soup

  • 3 tbsp olive oil, plus extra to serve
  • 1-2 small white onions, sliced
  • 1 small bulb fennel, outer layer removed, finely sliced
  • 3 cloves garlic, chopped
  • 2 fresh bay leaves
  • 2 tsp cayenne pepper, or to taste
  • 2-3 strips pared orange zest
  • 1-2 tsp ras el hanout spice blend
  • 700 g passata
  • 200-300 ml water
  • 1 pinches saffron
  • 200 g white fish fillets, such as gurnard or grey mullet
  • 4 unshelled prawns
  • 1 handful clams
  • 2 tbsp roughly chopped coriander leaves

For the flatbread

  • 150 g strong bread flour, plus extra for dusting
  • 4 tbsp plain yogurt
  • about 1 tbsp olive oil
  • 2 tsp baking powder
  • 3 tbsp zaatar


1. For the fish soup: heat the olive oil in large lidded saucepan and fry the onion and fennel for about 5 minutes, or until softened.

2. Add the garlic, bay leaves, cayenne pepper and ras el hanout and cook for 2 minutes. Pour in the passata and water and add the saffron. Bring to the boil then reduce to a simmer.

3. Tip in the fish, prawns and clams. Cover and simmer until the seafood is done.

4. For the flatbread: in a bowl, mix the flour, yogurt and baking powder together to form a dough.

5. Roll the mixture out on a floured surface until it is just under 1cm thick. Smear the bread with some olive oil.

6. Heat a griddle pan. When hot, sprinkle the zaatar over the dough and place on the griddle pan. Cook for about 4 minutes each side, or until golden brown. Remove and cut into slices or wedges.

7. Serve the fish soup in bowls sprinkled with coriander and drizzled with olive oil. Accompany with the flatbread.

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