Moroccan fish stew

• cold-pressed rapeseed oil↗1 tbsp tbsp
• medium onion↗1

  thinly sliced

• thin leeks↗2

  trimmed and sliced

• 1/2 small fennel bulb↗

  quartered and very thinly sliced

• large garlic cloves↗2

  finely sliced

• ground coriander↗2 tsp tsp
• ground cumin↗1 tsp tsp
• 1/2 tsp chilli flakes↗ tsp
• 1/4 tsp ground cinnamon↗ tsp
• can chopped tomatoes400g g
• sweet potatoes↗375g g

  peeled and cut into chunks

• yellow pepper↗1

  deseeded and cut into chunks

• red pepper↗1

  deseeded and cut into chunks

• can chickpeas↗400g g

  drained and rinsed

• juice 1 large orange

  the peel thickly sliced with a vegetable peeler

• skinless line-caught cod↗200g

  haddock or pollock fillet, cut into chunks

• skinless wild salmon↗200g

  cut into chunks

• 1/2 small pack flat-leaf parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole dish or saucepan and gently fry the onion, leeks and fennel for 10 mins, stirring occasionally, or until the veg is well softened and lightly browned. Add the garlic and spices, and cook for 30 secs more. Season well with ground black pepper.

2. 2

   Tip in the chopped tomatoes, sweet potatoes, peppers, chickpeas, orange juice and peel with 300ml water and bring to a gentle simmer. Cover loosely and cook for 20 mins, stirring occasionally, until the potatoes are softened but not breaking apart.

3. 3

   Add the fish pieces on top of the bubbling liquid and cover. Poach over a medium heat for 3-4 mins or until the fish is just cooked. Adjust the seasoning and serve scattered with parsley.