Okay not a diet soup, but it’s another fish soup, which amounts to the same thing. From Hugh Fearnley-Whittingstall this time. It is a tiny bit of a faff what with the roasting of the tomatoes, but it is worth it.

For 2

1 cooking chorizo

about 300 ml fish stock if you can find it. If not, chicken or veg stock will do.

4 large tomatoes

1 onion

2 sticks celery

1 tsp fennel seeds

olive oil

salt and pepper

4 cod cheeks – or a fillet of firm white fish

4 scallops

6 large prawns (I keep a bag of frozen prawns for time such as these)

2 heads of pak choi

1 First make your tomato sauce. Halve the tomatoes and put them in an oven dish, then sprinkle with squished or grated garlic, salt and pepper and olive oil. Roast for 40 mins at 180C

2 Meanwhile in a large pan with a bit of oil, slice and cook off your chorizo for about 5 minutes until it is browning at the edges. Then add chopped celery and onion and fennel seed and cook this gently for ten minutes.

3 Now pass the tomatoes through a sieve – this is actually quite fun – and add it to the chorizo and onion, then pour over the stock and simmer all this for about 20 minutes.

4 Slice your pak choi into 1cm pieces and add to the soup, then carefully put your fish in (if you’re using a fillet, cut into pieces), put a lid on and simmer this again for another 10 mins.

You *ought* not need to add any more salt, but check just to make sure. I’m eating a bowlful of this right now and it is super yummy and I reckon about 500 cals a bowl – if you care about such things.