1 tbsp rapeseed oil (15ml)

Onion 1 medium size

2 thin green garlic.

Fennel bulbs are half as small.

Two cloves of garlic.

Salt and black pepper in moderation.

2 teaspoons of coriander seed powder (9 ml)

Cumin powder 1 teaspoon (5ml)

Crushed red pepper 1/2 teaspoons (2.3 ml)

Cinnamon powder 1/4 teaspoon (1.2 ml)

Tomato 400 grams

Sweet potato 375g

1 yellow pepper, 1 red pepper.

Canned chickpeas 400g

Oranges 1 a big one

A handful of fresh parsley with flat leaves.

Salmon 200g

200g of real cod, haddock or cod.

Moroccan fish pot?

Slice onion and garlic, chop green garlic and coriander, cut fennel bulb into 4 slices, cut tomatoes, sweet potatoes and colored peppers into pieces, wash chickpeas and drain them, peel and slice oranges, and cut fish into pieces.

Pour oil in a hot pan, add onion, green garlic and fennel bulbs and stir-fry for about 10 minute. When they are completely soft and slightly brown, add garlic and pepper, stir-fry for half a minute, and sprinkle with salt and pepper to taste.

Pour in tomatoes, colored peppers, sweet potatoes, chickpeas, orange juice, orange peel and about 300ml of water, bring to a boil and keep the lid slightly boiling for 20 minutes until the sweet potatoes are soft and not rotten to mud.

Finally, pour in the fish pieces and stew for three or four minutes on medium heat until the fish pieces are almost cooked. Taste the salt, adjust it to the right position, then sprinkle with coriander and take it out of the pot.