Cod chraymeh

Serves 4can easily be halved

  • 4 tbsp olive oil 
  • 1 red chilli, deseeded and sliced
  • 5 red peppers, cored, deseeded and cut into strips
  • 4 garlic cloves, sliced
  • 1 tbsp sweet paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 100ml water
  • 1 tbsp harissa
  • 400g tin chopped tomatoes
  • 4 cod fillets, 150g each, skinned and deboned
  • 1 large bunch of coriander, chopped
  • a squeeze of lemon juice
  1. Heat a large saucepan or a wide, shallow pan over a medium heat, add the oil, chillies and peppers and sauté for 15 minutes, stirring occasionally. Add the garlic and half the dry spices and cook for a further 5 minutes.
  2. Add the water and harissa and cook for 2 minutes, stirring occasionally. Next add the tomatoes then leave the stew to simmer for 10-15 minutes before adding the rest of the spices.
  3. Season the cod fillets with salt, then gently slide them into the stew. Add half the coriander and simmer for another 5 minutes.
  4. Add a squeeze of lemon juice, gently stir the stew without breaking up the cod fillets, check the seasoning, then turn the heat off and leave it to rest for 5 minutes before you serve, topped with the rest of the coriander.