Ingredients Jump to Instructions ↓

  1. 3 tbsp olive oil , plus extra to serve

  2. 1-2 small white onions , sliced

  3. 1 small bulb fennel , outer layer removed, finely sliced

  4. 3 cloves garlic , chopped

  5. 2 fresh bay leaves

  6. 2 tsp cayenne pepper , or to taste

  7. 2-3 strips pared orange zest

  8. 1-2 tsp ras el hanout spice blend

  9. 700 g passata

  10. 200-300 ml water

  11. 1 pinches saffron

  12. 200 g white fish fillets , such as gurnard or grey mullet

  13. 4 unshelled prawns

  14. 1 handful clams

  15. 2 tbsp roughly chopped coriander leaves

  16. 150 g strong bread flour , plus extra for dusting

  17. 4 tbsp plain yogurt

  18. about 1 tbsp olive oil

  19. 2 tsp baking powder

  20. 3 tbsp zaatar

Instructions Jump to Ingredients ↑

  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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