Fish stew

THIS is traditionally made with black dried lemons, available at Middle Eastern shops.

SERVES 6 Per serving: Calories, 233; carbohydrates, 11g; protein, 36g; fat, 3g; fibre, 3g 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 chilli, chopped and added to taste Salt and freshly ground black pepper 5 tbsp extra virgin olive oil 2 x 400g tin of plum tomatoes 2 tbsp tomato concentrate ½ tsp coriander powder Turmeric and cumin, added to taste 25g fresh coriander, finely chopped 3 black dried lemons or 1 tbsp preserved lemons 800g cod fillet, cut into portions.

FOR THE FISH:

1 tsp turmeric 2 tsp ground cumin 2 tbsp extra virgin olive oil or gh

COOK the onion, garlic and chilli with seasoning in the oil over a gentle heat until soft. Add the tomatoes, fill the cans with water and add this too. Add spices fresh coriander and lemons. Cook until you have a thick sauce. Season the fish with spices and fry until lightly browned. Transfer to the pan with the tomato sauce and cook through. Serve with cauliflower rice.