400 g (13 oz) skinless firm white fish fillets, cut into pieces
1 tablespoon lemon juice
salt and pepper
handful of chopped mint
handful of chopped coriander
Heat the oil in a large, heavy-based saucepan. Add the garlic and cook for 30 seconds, then stir in the spices and stock and season to taste. Add the potatoes and bring to the boil, then reduce the heat and simmer for 12 minutes.
Add the tomatoes and fish and cook for about 5 minutes until cooked through. Add the lemon juice, taste and adjust the seasoning if necessary. Ladle the soup into bowls and serve scattered with the herbs.