1 Onion, chopped
1 Sweet Red Pepper, diced
2 Cloves of Garlic, chopped
2 tsp. Ras–al–Hanout (see recipe below)
2tsp. Harissa Paste
300gr. Baby Carrots, peeled
400gr. Tinned or Chopped Tomatoes
500gr. Firm White Fish, skinned & cubed
1 Cup Fresh or Frozen Peas
Fresh Lemon Juice
Fresh Coriander to taste
Salt & Pepper to season
Start heating up a large skillet, add some olive oil followed by the onions and sweet peppers. Cook for a few minutes until the onions have softened.
Add the harissa paste and ras-al-hanout, stir to distribute the spices and to coat the onions and sweet peppers. Allow to cook for a minute or until it starts to catch on the bottom of the skillet.
Add the tomatoes and garlic and gently stir the mixture before adding the carrots. Reduce the heat and cover the skillet with a lid. Allow to simmer for 5 minutes.
Remove the lid and increase the temperature to medium high – then add the fish, carefully stirring the sauce to make sure the fish is well covered.
Allow the fish to simmer for 5 minutes or more depending on the thickness of the fish. When they are about done scatter over the peas followed by some lemon juice. Stir gently.
Season to taste and sprinkle over the fresh coriander just before serving. Serve with couscous or rice – or on its own.
1tsp. Coriander Powder
1tsp. Cumin Powder
1 ½ tsp. Cardamom Powder
½ tsp. Fennel Powder
1tsp. Black Pepper, freshly ground
1tsp. Turmeric Powder
½ tsp. Hot Smoked Spanish Paprika
Mix all the powders together and store in an air-tight container (lasts for about a month).