Moroccan-style spiced fish soup

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.

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.

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

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

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

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.

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