Cod with vegetable stew

INGREDIENTS: (for 2 servings)

1 onion, finely chopped
2 cloves of garlic, finely chopped
½ courgette, diced
2 sticks of celery, diced
2 small carrots, diced
1 doz. green beans, halved
6 asparagus, cut in 1” pieces
1 tin of artichokes hearts
6 baby potatoes, halved
2 oz garden peas
2 Tbsp chopped garden mint
1 Tbsp chopped coriander
1 tsp chopped chives
1 pickled lemon
Olive oil
Salt and pepper

METHOD:

The Stew:
Heat 2 Tbsp of oil in a large pan
Soften the onion
Add the celery and garlic
Chopped the skin of the preserved lemon and add
Add the potatoes
Add 1 pint of water
Season with salt and pepper
Cook until the potatoes are just firm
Add the rest of the vegetables and simmer
Add the mint and coriander
Stop cooking once the potatoes are ready
Garnish with chopped chives
Serve with a wedge of lemon

The Cod
Marinate the cod in a drop of olive oil, 1 tsp of cumin and coriander for 1 hour.
Heat enough vegetable oil to shallow fry the cod
Sprinkle 3 Tbsp of plain flour on a plate
Mix in some salt, 1 tsp cumin and coriander and a pinch of chilli flakes (optional)
Cover the cod with flour and shake off excess
Fry skin side down for 3-4 minutes
It should be crispy
Carefully turn over
Fry for a further 3 minutes