Ingredients

• 1 red onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 2 tbsp groundnut oil
• 1 tsp whole cumin seeds
• 1 tsp ginger
• 1 cinnamon stick
• 1 preserved lemon or normal lemon
• chopped
• 12 green olives
• stoned and roughly chopped
• 1 tbsp homemade harrissa (see below)
• 125ml/4fl oz white wine
• 200ml/7fl oz fish stock
• 1 pinch of saffron
• 500g/1lb 2oz mixed firm fish
• such as monkfish
• gurnard
• mackerel
• 200g/7oz mussels
• 100g/3½oz cherry tomatoes
• couscous and coriander to serve
• 3 fresh red chillies
• roughly chopped
• 3 garlic cloves
• finely chopped
• 1-2 lemons
• juice only
• 4 tbsp olive oil
• salt
• freshly ground black pepper

Directions

• Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
• Add the cumin
• ginger
• cinnamon stick
• preserved lemon and green olives and cook for two minutes.
• To make the harrissa put the chillies
• garlic
• lemon juice and olive oil into a food processor and blend into a rough paste.
• Stir in the harrissa and cook for one minute.
• Add the wine and fish stock and the saffron and bring to a gentle simmer.
• Add the fish and cook for a couple of minutes
• then add the mussels and cherry tomatoes
• season with salt and pepper and cover. Cook gently for 6-7 minutes.
• Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.