Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 red onion, thinly sliced

  3. 1 celery stalk, sliced

  4. 2 cloves garlic, peeled and thinly sliced

  5. tsp ground ginger

  6. tbsp coriander seeds, crushed

  7. 1 tbsp harissa

  8. 3 tbsp finely chopped flat-leaf parsley

  9. 2 tomatoes, peeled and chopped

  10. 500 ml fish stock or water

  11. 1 kg fish, such as snapper or cod, cut into chunks

  12. 8 prawns, peeled and deveined with tails left on

  13. 250 g squid, cleaned and sliced into rings

  14. 1 lemon, juice only

  15. To serve: flatbread and extra harissa

Instructions Jump to Ingredients ↑

  1. Serves 4 Heat oil in a saucepan over medium heat and saut onion, celery and garlic until softened. Add ginger, coriander, harissa and parsley and cook for 5 minutes, stirring occasionally. Season generously with sea salt and freshly ground black pepper. Add tomatoes and cook for 5 minutes then add stock. Bring to boil then lower heat and simmer for 10 minutes.

  2. Add seafood and cook for 15 minutes or until all seafood is cooked through. Just before serving add lemon juice and ladle into soup bowls. Serve with bread and an extra dollop of harissa if desired.


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