Fish Tagine


4tbsp olive oil
1 large red onion, finely chopped
1tsp cumin powder
4 potatoes, cut into cubes
2 celery sticks, roughly chopped
1 can tinned tomatoes
1 cinnamon stick
650g white fish fillets cut into chunks
1 handful parsley lemon, finely chopped
250ml water
Salt and pepper to taste


Heat the olive oil in the wok on medium heat, fry the onion and cumin until the onion is soft and nearly caramelized.
Add the potatoes, celery, tomatoes, cinnamon and 250ml water. Bring to a boil and reduce the heat to a simmer for 10 minutes
When the potatoes are soft, season the fish with salt and pepper and add to the stew.  Simmer for a further 1o minutes
Garnish with the parsley leaves and preserved lemon
Serve with warm crusty bread