FISH

FISH
Ingredients
1kg Monkfish or Sole (or similar),
450g onions, peeled and chopped
1 small whole garlic (crush the cloves)
175g dried apricots, chopped
85g flaked almonds
55g sultanas
400g chopped tinned tomatoes
1½ tbspn ground ginger
2 tspn black pepper
2 tspn cinnamon
3 tspn ground turmeric
1½ tbspn paprika
1 tspn cayenne pepper
1 tbspn olive oil
2 tbspn honey
1 tspn saffron
300ml fish stock
lemon rind, chopped
25g coriander leaves, chopped

Instructions
Heat the olive oil in the tagine or slow cooker and add the spices, garlic and onion. Allow the onion to soften.
Add the apricots, almonds, sultanas, honey, saffron,lemon rind, tomatoes and fish stock. Bring to the boil, and then simmer for 45 minutes.
After 30 minutes, add the fish and finish cooking for 15-20 minutes.
Garnish with the coriander leaves.