Moroccan fish stew

Ingredients

• 1 tbsp cold-pressed rapeseed oil
• 1 medium onion, thinly sliced
• 2 thin leeks, trimmed and sliced
• 1/2 small fennel bulb, quartered and very thinly sliced
• 2 large garlic cloves, finely sliced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chilli flakes
• 1/4 tsp ground cinnamon
• 400g can chopped tomatoes
• 375g sweet potatoes, peeled and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 400g can chickpeas, drained and rinsed
• juice 1 large orange, the peel thickly sliced with a vegetable peeler
• 200g skinless line-caught cod, haddock or pollock fillet, cut into chunks
• 200g skinless wild salmon, cut into chunks
• 1/2 small pack flat-leaf parsley, roughly chopped

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