Spiced seafood tagine with cous cous
Heat a heavy based casserole dish on a medium heat. Add the oil and fry off the garlic and onion for a few minutes until softened.
Increase the heat and add the cumin, paprika, ras-el-hanout and cayenne pepper and fry for around a minute. Reduce the heat.
Add the chopped tomatoes, lemon zest, bay leaf, apricots, chick peas and fish stock. Season with salt and pepper to taste and simmer for 10-15 minutes, stirring regularly.
Cut the cod loin into large pieces and add to the pan. Ensure the cod is covered with the sauce to infuse the flavour of the spices.
Cover the pan with a lid and reduce the heat to low. Continue to cook for five to eight minutes until the fish is cooked through. If the tagine looks too thick, add more stock.
Grill a couple of prawns for four to five minutes and top with a little olive oil. Serve on top of the tagine with a handful of coriander. Serve with lemon and yoghurt.