Ingredients

• 600g Ling fillets or similar firm fish. Cut into 3-4cm pieces

• 1 x large onion, finely diced

• 3 x Celery stalks, washed and finely chopped

• 4 x Garlic cloves finely diced

• Olive oil

• 5 - 6 x Teaspoons Moroccan Chermoula Spice Seasoning

• 1/2 x Cup white wine

• 1 x Tin Italian whole tomatoes, salt free

• 1 x Cup vegetable or chicken stock - see note

• 1 x Tablespoon of turmeric - for sprinkling on to the fish

• 1/2 x Cup raisins

• 1 x Teaspoon black pepper

• 1/2 x Cup celery leaves, finely chopped

Preparation

In a heavy based pan add olive oil and when heated add the onions, garlic and celery and fry down until soft. Then add the white wine - allow to reduce - then add the Moroccan Chermoula Seasoning black pepper and the tomatoes. Stir well.

Allow to further reduce a little then add the stock and raisins Stir well and cook on a low heat for a further 10 minutes.

Now on a flat plate, pat dry the fish pieces then sprinkle the turmeric to evenly cover the fish. Refrigerate for at least 15 minutes then add to the sauce. Stir gently to allow the fish to cook and when soft and just beginning to break up, remove from heat and allow the flavours to settle before serving.

Serve with a sprinkle of the celery leaves and arborio rice.

Note 1. To BUY Moroccan Chermoula Spice go to : Spice Blends

Comments: A good quality, rich stock is essential for this (and all) recipes. Best to avoid the cardboard stocks from many supermarkets, especially for everyone on a salt free/reduced salt diet. Look to making your own stock - great fun with good savings.