Chorbet hout (Sfax fish soup)

Step 1: Heat 4 tbsp olive oil in a large pot over a medium heat and fry 1 onion and 1 celery stick for 6 minutes until soft.

Step 2: Add 4 cloves garlic, 1 tsp sweet paprika, 1 tsp ground caraway and ½ tsp ground coriander and stir for 30 seconds, then add 2 tbsp tomato paste and 1 tbsp harissa and cook for 2 minutes until the oil turns red.

Step 3: Add 7 oz chopped tomatoes, 6 ¼ cups fish stock or water and 1 tsp salt, bring to the boil and simmer for 10 minutes.

Step 4: Slide in 1 ⅓ lb firm white fish steaks or fillets and poach at a gentle simmer for 5 to 8 minutes, until the flesh is opaque all the way through and flakes easily.

Step 5: Lift the fish onto a plate. When cool enough to handle, flake it into large pieces, removing skin and every bone.

Step 6: Bring the soup back to the boil, add 3 ½ oz bird's-tongue pasta or orzo and cook, stirring often so it does not stick, for 8 to 10 minutes until tender.

Step 7: Return the fish to the pot with half of 1 ½ tbsp flat-leaf parsley and heat through for 1 minute. Taste for salt and heat.

Step 8: Ladle into bowls, scatter with the rest of 1 ½ tbsp flat-leaf parsley and serve with 1 lemon for squeezing.