Cod tajine with lemon confit and celery

1. Peel and remove the green part of the garlic and chop. Place into a shallow plate and pour 2 tablespoons of olive oil, lemon juice and mix. Add the cod and marinate for 2 hours.

2. Remove, one by one, each celery sprig. Wash thoroughly and cut into sections.

3. Thirty minutes before the end of the marinade, heat 2 tablespoons of olive oil in a skillet and add the celery. Pour the vegetable stock, salt, pepper and cook for 30 minutes over low heat.

4. Place the celery in a tajine dish. Add the cod fillets, half a lemon cut into strips and olives. Sprinkle with ras-el-hanout, salt and pepper. Cover.

5. Heat the tajine dish and cook for 15 minutes over medium heat. Sprinkle with chopped basil before serving.

Photo credit: Sucré Salé