Moroccan Fish Tagine

Ingredients

• 2 tbsp olive oil, plus extra for brushing
• 2 celery sticks, chopped
• 1 carrot, chopped
• 1 small onion, chopped
• ¼ preserved lemon, finely chopped
• 4 plum tomatoes, sliced
• 600ml/1 pint fish stock
• 8 small new potatoes , cut lengthways into quarters
• 2 red mullet, ocean perch or grey mullet, weighing about 450g/1lb each, filleted
• 8 black olives, halved
• 1 tsp chopped fresh coriander
• 1 tsp chopped fresh mint
• salt and freshly ground black pepper

For the Charmoula

• 2 tbsp roughly chopped fresh coriander
• 3 garlic cloves, chopped
• 1½ tsp ground cumin
• ½ red finger chilli, seeded and chopped roughly
• ½ tsp saffron strands
• 4 tbsp extra virgin olive oil
• 1 lemon, juice only
• 1½ tsp paprika
• 1 tsp salt