This recipe transforms leftovers from our Fish Tagine with Potato and Chermoula recipe into fish soup so you can enjoy another quick, easy and satisfying meal for later in the week
Leftover Fish Tagine with Potato and Chermoula
Fish Stock
Cream or Il Casaro crème fraîche
Fresh herbs such as fennel or chives to serve.
Set aside leftover fish. Put the veges and broth into a saucepan and mash. Add extra fish stock or water
Simmer, then break up the fish, add to the pot and heat through. Add a dollop of cream or crème fraîche, and fresh herbs such as fennel or chives to serve
Cooks note: This is a recipe idea to use any leftovers from our Fish Tagine with Potato and Chermoula recipe