Cod Chraymeh

1½ tablespoons olive oil

1 red chilli, depending on hot you like it, sliced

1 red pepper, cored, deseeded and cut into 1½ cm fingers

1 yellow pepper, cored, deseeded and cut into 1½ cm fingers

2 garlic cloves, sliced

1 tsp sweet paprika

1½ tsp hawaij spice mix 

40ml Aniseed flavoured spirit (arak, pernod or ouzo)

75ml water

1 tin good quality chopped tomatoes

pinch of sugar

2 x 200g cod fillets, skinned

salt, to taste

1 large bunch of coriander, chopped

lemon juice, a squeeze

For the Hawaij spice mix:

2 tbsp black peppercorns or 1 tbsp cracked black peppercorns

2 tbsp cumin seeds, toasted or 1 tbsp ground cumin

1 tsp cardamom seeds or 1 tsp ground cardamom

1 tbsp ground turmeric

½ tsp cloves, 10 cloves

1 tbsp coriander seeds, toasted

1 tbsp dried coriander leaves

To serve:

2 tbsp Labne

fresh coriander leaves