- 1-2tbsp olive oil
- 2 large onions, roughly chopped
- 4 cloves of garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 1tbsp finely chopped root ginger
- 1tsp ground cumin
- ½tsp paprika
- ½tsp crushed fennel seeds
- 1 x 400g tin chopped tomatoes
- 1l fish stock
- 1 large fennel bulb, thinly sliced
- 1kg firm white fish fillets, skinned and cut into 3cm slices
- 1 preserved lemon (optional, but good)
- 1tbsp chopped coriander
- Heat the olive oil in a heavy-based oven proof casserole dish. Stir in the onions, garlic, chilli, ginger and spices. Cover and cook gently for 7-8 minutes until soft. Add the tomatoes, fennel and stock, season with salt and pepper, and simmer for 10 minutes.
- Halve the preserved lemon, discard the flesh, and finely chop the rind.
- Add the fish and preserved lemon to the sauce and simmer for a further 10 minutes. Adjust the seasoning if necessary.
- Serve scattered with coriander and accompanied with couscous.
Use firm white fish for this recipe. Check with your fishmonger for a sustainable fish, or try Icelandic cod or snapper. This can be prepared a day ahead, up to the end of Step 2. When ready to serve, reheat the broth, then add the fish and cook for about 10 minutes.