Moroccan Fish Stew

One and a half kilos fresh white fish
One can coconut milk
Parsley
2 onions, quartered
3 large cloves of garlic, peeled and whole.
1 can chopped tomatoes
4 medium potatoes, thickly sliced
3 carrots, quartered vertically
1/4 tsp. turmeric and 1/4 tsp. cumin
1 Tblsp. paprika
salt and pepper
1/3 cup olive oil
Juice of one lime [or lemon]

Place a small amount of olive oil in the base of a pot.

Place the vegetables in the pot and sprinkle with the dry spices.

Add olive oil and lime juice and a can of coconut milk. The ingredients will release their juices and form a thin, but rich sauce.

Cover the pot and set it over a medium flame. Add the fish after about 20 minutes of simmering. Cook for a further 20 minutes until the fish is done.

Serve it hot, with lemon wedges.