100ml olive oil
1 red onion, peeled and chopped
2 large carrots, peeled and cut into 1cm dice
150g celeriac, peeled and cut into 1cm dice
2 sticks of celery, cut into 1cm dice
Sea salt and freshly milled pepper
1½ tsp toasted fennel seeds, crushed in pestle and mortar
1½ tsp toasted cumin seeds, crushed in pestle and mortar
1½ tbs harissa
400g tin chopped tomatoes
400ml fish stock
230g cooked chickpeas
600g scorpion fish, cut into 2cm chunks
Chopped flat leaf parsley, to garnish
Heat half the oil in a large sauté pan.
Add the onion, cook on medium-high heat for three minutes, then add the rest of the vegetables, a teaspoon of salt and plenty of black pepper.
Raise the heat a little and cook for 12 minutes, so the vegetables soften and take on a bit of colour. Add a little fish stock, if needed, to stop them catching.
Heat the remaining oil in a small frying pan, add the fennel, cumin and harissa, and cook for 30-60 seconds. Add to the vegetables with the tomatoes, 400ml fish stock and the chickpeas.
Use a vegetable peeler to peel the zest of half a lemon into long strips, and add these to the pan. Cook on a medium heat for seven minutes, then taste and adjust the seasoning.
Add the fish pieces – do not stir, so they don't break up – and on a minimum simmer, cook for four minutes. If the stew is very thick, add 100ml or so of stock.
Grate the zest of the second lemon, stir into the ricotta and add a pinch of salt. Serve the fish in bowls topped with a spoon of lemon ricotta and a sprinkle of parsley.