600 grams firm white fish fillets
12 large raw peeled prawns, tail on
400 grams waxy potatoes, boiled and cut into large pieces
½ cup chopped coriander
2 teaspoons each ground coriander and cumin
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon dried chilli flakes
1 teaspoon sea salt
2 cloves garlic, crushed
zest and juice 1 lemon
1 tablespoon olive oil
3 tablespoons olive oil
1 onion, finely chopped
¾ cup chicken or fish stock
1 x 400 gram tin crushed Italian tomatoes
12 large green olives
2 bay leaves
2 pieces preserved lemon
handful chopped coriander
sea salt and freshly ground pepper
Chermoula: Place all the ingredients in a food processor and process until finely chopped.
Cut the fish into large bite-sized pieces and place in a large bowl with the prawns. Add half the chermoula and turn to coat well.
To cook: Heat the oil in a large sauté pan and quickly sear the fish and prawns on both sides then transfer to a plate. They will still be raw in the middle. Add the onion to the pan and cook until tender, adding a splash of water if needed. Stir in the remaining chermoula plus any left in the bowl from the seafood, along with the cooked potatoes, stock, tomatoes, olives and bay leaves and season. Bring to the boil and simmer for 8 minutes.
Add the fish and prawns and gently nestle them into the sauce. Cover and cook gently for 8-10 minutes until the seafood is just cooked through.
To serve: Scrape the flesh from the lemons and discard. Slice the skin thinly and scatter over the stew with the coriander.