Ingredients – Serves approximately 4-5 guests

• 5 red bell-peppers, cubed
• 3 carrots, sliced julienne style
• 3 fresh chillies, chopped
• 2 garlic cloves, chopped
• 1 x 250ml green olives
• 1 x 250ml chickpeas
• 1 tablespoon dry chilli powder
• 5 fresh tomatoes
• 2 x whole-peeled tomato tins
• 1.5  tablespoon dry coriander
• 1 bunch fresh coriander (chopped)
• 1 1/2 tablespoon sweet paprika
• 1 1/2 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 tablespoon sugar
• salt & pepper to taste
• 3 vegetable stock (cube)
• 2 tablespoon vegetable oil
• 600gr of fish fillet- no bones or skin, cut into 100gr slices. Ideal to use ocean fish as they are tastier than fresh water fish.

Cooking method

• Heat up vegetable oil on low fire
• Add bell peppers, garlic, chilli, carrots, olives, chickpeas, dry chilli and stir to avoid burning.
• Blend fresh tomato and peeled tomato, add to pan.
• Add water to the pan, but not too much. Sauce needs to be a bit thick.
• Add salt & pepper to taste, along with sugar, cumin, sweet paprika, dry and fresh coriander and veg stock.
• Stir occasionally.
• Let it simmer on low heat for 30-45 minutes stirring occasionally until spices blend in the sauce.
• While the sauce is simmering, boil the fish cuts until cooked. Once cooked, add to the sauce pan and let it simmer together.

  Serve in a deep dish plate, preferably with a side of couscous or rice.