Riz djerbien

Instructions

1. Soak the saffron in 3 tablespoons of warm water. Slice the onions into thin strips and the garlic into slivers.
2. In a large casserole, fry the onions in olive oil until golden, then add the garlic for 1 minute.
3. Add the tomato paste and grated tomatoes and cook for 10 minutes until the sauce thickens.
4. Season with ras el hanout, salt and pepper, then pour in the stock and bring to the boil.
5. Add the fish pieces and poach for 10 minutes, then carefully remove them and keep warm.
6. Pour the rice and the saffron infusion into the stock, cover and cook gently for 15 minutes without stirring.
7. Add the prawns and parsley, cover and leave to rest off the heat for 5 minutes.
8. Spread the rice on a serving dish, arrange the fish on top and serve with lemon wedges.