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
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
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.
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.
Season the cod fillets with salt, then gently slide them into the stew. Add half the coriander and simmer for another 5 minutes.
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.