There’s nothing like a good warming, lightly spiced tagine. The great thing about fish stew type dishes is that they don’t need the time that meat does - they can literally be cooked up in 30 minutes, this is a great dish to try. I like to buy Norwegian cold water shell on prawns and peel them myself, I think the flavour is better; you can also leave 6 or 8 in the shell to add to the look of the dish.
Gently fry the onion, garlic & ginger for 5 minutes then add the chilli, carrot and tomatoes and simmer gently for 10 minutes until the carrot is softened. Add the spices and saffron and cook for a further 3-4 minutes. Then add the prawns & the cooked potatoes, then the fish and enough water to just cover it. Simmer gently for a further 6-7 minutes, then add the olives and season to taste with salt and lemon juice. Finally stir in a little coriander and sprinkle the rest over the top, serve family style.
Ras el hanout is a Moroccan spice mix made from any number of spices that is readily available in supermarkets nowadays, but if you fancy making your own, here’s a simple version that works well. Simply grind the following spices together. They can then be stored in an airtight container.
1 tbsp ground allspice, 1 1⁄2 tbsp ground coriander, 2 tbsp paprika, 1 tbsp turmeric, 2tsp ground cassia,1tsp ground cardamom, 1tsp chilli flakes