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Fish :: North African Fish & Peas

3 Tbsp olive oil
2 cloves garlic, finely chopped
2 small red chillis, thinly sliced
1 tsp cumin seeds
1 tsp ground turmeric
zest of 1 lemon
2 onions, chopped
1 small carrot, diced
1 stick celery, thinly sliced
½ tsp salt
2 cups chicken or fish stock
600g firm white fish, cut into 5cm-long pieces (Monkfish, snapper, lemonfish, gurnard or terakihi)
1 cup peas
3 Tbsp chopped coriander leaves

Heat the oil over moderate heat and add the garlic, chillis, cumin seeds, turmeric, zest, onion, carrot, celery and salt. Fry gently without browning for 10 mins until the onion is soft. Add the stock and simmer until the carrot is cooked.

Add the fish and peas, bring to the boil and simmer until the fish is just cooked through. The time this takes will depend on how thick the fillets are.

Add the coriander leaves and mix carefully so the fish doesn’t break up.

Serve with couscous or rice and a green salad.

Other Fish recipes: Potato Pikelets with Smoked Salmon, Fish Cakes with Sweet Chilli Sauce, North African Fish & Peas, Fish Steaks with Oregano & Lemon Sauce, Salmon & Dill Risotto, Hapuka with Cherry Tomatoes & Basil, Lemon & Vodka Salmon with Capers