Spiced fish stew

Potato sauce

• 90 g olive oil
• 130 g roasted red peppers, preserved (see tip)
• 2 garlic cloves
• 1 red chilli, fresh
• 240 g floury potatoes, cut in pieces (1-2 cm)
• 3 - 5 threads saffron, to taste
• 250 g water
• 1 chicken stock cube
  ou 1 tsp chicken stock paste, homemade
• 1 tsp salt
• 1 pinch ground pepper

Harissa paste

• 30 g cumin seeds
• 20 g coriander seeds
• 150 g roasted red peppers, preserved
• 2 fresh red chillies, deseeded
• 2 garlic cloves
• 1 tsp salt

Fish stew

• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 garlic clove
• 1 red chilli, fresh
• 110 g onions, cut in pieces
• 140 g celery, cut in pieces
• 2 - 3 threads saffron, to taste
• 50 g olive oil
• 1 pinch salt
• 1 pinch ground pepper
• 600 g water
• 1 tsp chicken stock paste, homemade
  ou 1 chicken stock cube (for 0.5 l)
• 360 g tomatoes, cut in pieces
• 200 g celeriac, cut in thin slices
• 10 g fresh coriander leaves, plus extra, chopped, to garnish
• 300 g floury potatoes, cut in pieces (approx. 2-3 cm)
• 400 g white fish fillet, skinless, cut in pieces (5 cm)
• 250 g mussels, fresh, cleaned
• 2 tbsp lemon juice
• bread, sliced, toasted, to serve