World Cuisine

  • 2–3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 2–3 garlic cloves, finely chopped
  • 1 teaspoon cumin seeds
  • 2 leeks, trimmed and finely chopped
  • a few thyme sprigs
  • small bunch of sage, chopped
  • 1 x 400 g (13 oz) can plum tomatoes, drained of juice
  • 600 ml (1 pint) fish stock
  • 4 fish fillets, such as sea bass, haddock or trout, cut into bite-sized chunks
  • sea salt and black pepper

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, chilli, garlic and cumin seeds and cook for 2–3 minutes to let the flavours mingle. Stir in the leeks and cook for 2 minutes, then add the thyme, sage and plum tomatoes.

Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 15 minutes. Season with salt and pepper, then add the fish chunks, re-cover and cook gently for a further 5–6 minutes until the fish is cooked through. Serve with couscous, if liked.

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