Moroccan fish and butter bean stew

500g white fish steaks, Salmon, hake or any meaty fish  

3 tbsp olive oil

3 large garlic cloves, coarsely chopped

2 tbsp tomato paste

1 tbsp pepper paste

1 tsp ground cumin

½ tsp Aleppo chilli 

1 tsp paprika

1 tin chopped tomatoes

1 tin giant butter beans

Salt and pepper

This is how to make it

Season the fish with salt and set aside. Heat the olive oil in a large-deep pan. Add the garlic and turn the heat to medium-low. Cook, stirring all the time, until the garlic starts to get golden, about 1 minutes.

Add spice, tomato paste and pepper past and cook for 2 minutes more.  Cook, stirring often, for 3 minutes. Stir in the tomato paste and cook, stirring, for 4 minutes. Add the tomatoes with their juices, 250ml, 1 tsp salt and a good grind of black pepper. Bring to a boil and simmer for 15 minutes. Push the fish into the sauce. Cover and cook until the fish is almost cooked throughout, about 7 minutes. Remove from the heat.

Garnish with the coriander. Serve with lemon wedges.