Cut red onions into slices and fry in a little oil until starting to soften, then add cauliflower cut into small florets
and fry for 3–4 minutes. Add 2-3 diced tomatoes together with a Tbs ras el hanout spice mix. Fry, stirring until
fragrant, then add a cup of water, season with a little salt and freshly ground black pepper, cover and simmer for about
10 minutes, until the tomatoes have broken down into a sauce. Tip in cubed salmon or other firm fish and gently stir to
ensure all the fish is covered with sauce, then cover again and simmer for another 5 minutes, until the fish is just cooked.
Garnish with chopped coriander and serve with couscous mixed with rocket.