Shourba bil Hout

Ingredients

 * 300g (10oz) smoked Haddock, cut into 5 cm (2 inch) cubes
 * 900ml (1½ pint) boiling water
 * 2 x 400g (14oz) can chopped tomatoes
 * 1 large Onion, roughly chopped
 * 3 heaped tablespoons parsley, finely chopped
 * 3 cloves garlic
 * 1 small red chilli
 * 4 teaspoons *paprika
 * 1 teaspoon *saffron
 * 2 teaspoons salt
 * pinch of black pepper

Directions

 * 1) Wash, skin and cut Haddock into 5 cm (2 inches) cubes.
 * 2) Using a liquidizer, place Onion, garlic cloves, red chilli, paprika, salt, pepper, saffron and parsley and blitz for 10–15 seconds until pureed. Set aside.
 * 3) Pour 900ml (1½ pints) of boiling water into a large saucepan then add puree, chopped tomatoes and fish. Cover and simmer on low heat for 25 minutes.