finely sliced rind of 1 preserved lemon (see page 68)
500 g (1 lb) skinless firm fish fillets, such as sea bass, cut into chunks
small bunch of mint, finely chopped
salt and pepper
couscous, to serve (optional)
Dry-fry the saffron in a small frying pan over a medium heat for less than a minute until it emits a faint aroma. Using a pestle and mortar or spice grinder, grind to a powder, then stir in the measurement water until the saffron dissolves.
Heat the oil in a heavy-based saucepan or the base of a tagine, stir in the preserved lemon rind, fish, most of the mint and the saffron water and bring to the boil. Season, cover and cook gently, stirring occasionally, for 15 minutes until the fish is cooked through. Garnish with the reserved mint and serve with couscous, if liked.