Fry a chopped shallot and a crushed clove of garlic until softened, then add 4 – 5 skinned and chopped tomatoes, together with
a small chopped chilli, a tsp cumin seeds and a ½ tsp ground cinnamon. Add a splash of water and some chopped basil leaves,
season with sea salt and freshly ground black pepper, cover and simmer for 20 minutes until the tomatoes have broken down into
a nice thick sauce. Now add a handful of frozen peas and a squeeze of lemon juice, and stir in chunks of white fish and raw prawns.
Cover again and continue to cook gently for another 7 - 8 minutes, until the fish is cooked. Garnish with chopped chives and serve
with couscous, seasoned with a dash of lemon juice.