TM
* 25g Olive oil
* 1 large Onion, quartered
* 1 medium Pepper, de-seeded and quartered
* Garlic, to taste, peeled
* Pinch Saffron, pounded
* ½ teaspoon Ground cumin
* ½ teaspoon Ground cinnamon
* 1 teaspoon Harissa
* Salt, to taste (be careful if you are making the Stock with a Bouillon cube)
* 500ml Fish stock, water or Court bouillon
* 1 Preserved lemon, finely chopped
* 3 medium Tomatoes, peeled and quartered
* 2 medium Potatoes, cut into chunks
* 1 small bulb Fennel, with leaves, chopped
* 650g mixed Fish and seafood, skinned, boned, peeled etc and cut into small pieces, if necessary
* A few sprigs Parsley, finely chopped
* A few sprigs Coriander finely chopped

===Method===
* Add the Oil to the TM and heat for '''5 minutes / 100°C / Speed 1'''.
* Add Onion, garlic and Pepper, and chop for '''5 seconds / Speed 5'''.
* Scrape down the sides of the TM bowl.
* Add the Saffron, Cumin, Cinnamon Harissa and Salt (if using) and cook for a further '''5 minutes / 100°C / Speed 1'''.
* Add the Stock, Preserved lemon and Tomatoes and cook '''10 minutes / 100°C / Speed Spoon'''.
* Put the potatoes and fennel in the internal steaming basket and steam 10 minutes / Temp. Varoma / Speed 1.
* Oil the '''Varoma Bowl''' and arrange the Fish inside it.
* Place the '''Varoma''' on the TM lid and Steam '''15 minutes / Temp. Varoma / Speed 1'''.
* A minute before the end of the cooking time, add the Parsley and Coriander to the TM bowl.
* Place the Fish, Potatoes and Fennel in bowls and pour the Sauce over them.

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