Ingredients
• 4 firm white fish fillets e.g cod or haddock, cut into large chunks
• 3 tbsp coconut oil or olive oil
• 2 onions, finely sliced
• 4 garlic cloves, chopped
• ½ tsp turmeric,
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3 tsp sweet paprika
• 4 cinnamon sticks
• 1 tin chopped tomatoes
• 1 x 400g tin chickpeas or haricot beans
• 4 carrots, diced
• 8 organic dried apricots, chopped
• 1 preserved lemon, rind only chopped
• 12 green pitted olives
• 500ml fish, vegetable or chicken stock
• 300g raw peeled prawns or scallops
• Fresh coriander or parsley to serve
Directions
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Preheat the oven to 160C fan.
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Heat the oil in a large casserole pan and sauté the onion and carrots gently for 5 minutes, until softened but not coloured. Add the garlic and cook a few more minutes.
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Stir in the spices and cook for a further minute. Add the tomatoes, stock, chickpeas or beans, cinnamon, apricots, lemon and olives and fish and seafood. Bring to a simmer and then cook in the oven for one hour.
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Serve with leafy greens. If you need some extra carbs serve with some quinoa.
