Cut white fish – cod or haddock works well – into bite-sized chunks, dust with flour seasoned with a little salt and plenty of
freshly-ground black pepper and fry briefly in very hot oil for a couple of minutes, just to brown lightly and seal the surface.
Drain and set to one side. Fry a chopped onion and a couple of cloves of garlic, together with a Tbs or so of chopped ginger,
until starting to soften. Stir in a Tbs of ras el hanout and fry for another minute, then add 4 – 5 skinned and chopped tomatoes,
together with a small glass of chicken stock. Bring to a simmer, cover and cook gently for 10-15 minutes, until the tomatoes
break down to form a nice thickish sauce. It it’s still a bit thin, uncover and simmer to thicken, then gently fold in the fish
and reheat. Serve with couscous, made according to the packet directions, to which are added some toasted pine nut kernels
and chopped parsley.