SPICY MOROCCAN FISH TAGINE

Serves 4

1tbsp olive oil

1 large onion, finely sliced 1 small fennel bulb, cored and thinly sliced

3cm piece of ginger, peeled and sliced

3 garlic cloves, sliced

1tsp cumin seeds, toasted and crushed

1tsp coriander seeds, toasted and crushed

2-3tsp ras el hanout (spice mix, from supermarkets) 400g tin of chopped tomatoes, drained

A pinch of saffron, soaked in 50ml (2fl oz) boiling water 500ml (18fl oz) fish or vegetable stock

500g (1lb 2oz) firm white fish, cut into 3cm chunks

200g (7oz) large prawns, peeled

Salt and freshly ground black pepper

To serve

A small handful of pitted olives A handful of coriander, roughly chopped

1-2 chillies, sliced (optional) Cooked couscous or rice lidded pan. Add the onion, fennel and ginger, and cook until just beginning to caramelise. Add the garlic, cumin, coriander seeds and ras el hanout and cook for 1-2 minutes. Stir in the tomatoes and cook for 5 minutes, then pour in the saffron with its water and the fish or vegetable stock. Cover and cook for 15 minutes, until the liquid is reduced. Add the white fish in an even layer. Cover and cook for 5 minutes then stir in the prawns. Season, cover and cook for 5 minutes or until the prawns and fish are cooked through.

Leave to rest in the pot for a few minutes, then scatter with the olives, coriander and chilli, if using, and serve with couscous or rice.

Heat the oil over a medium heat in a large stove-top tagine, or a