Fish tagine

Heat 1 tsp olive oil in a saucepan. Cook 1 small brown onion (sliced), 1 garlic clove (crushed) and 2 tsp Moroccan spice mix until softened. Add 1 cup fish stock, ½ red capsicum (sliced) and 2 baby potatoes (40g) (thickly cut). Simmer until tender. Add 150g ling fillet (cut into 3cm pieces) and 1tsp sultanas. Simmer until fish is cooked through. Sprinkle with 1 tbs fresh coriander leaves and serve with ½ cup boiled brown rice.