FISH TAGINE with FENNEL AND CELERY ROOT

1/2 kg fennels
1 celery root
I kg ombrine fish
2 carrots
1/2 teaspoon pepper
I leaspoon paprika
1 teaspoon cumin
some saffron
5 garlic cloves, crushed
Juice of 1/2 lemon
I .glass mixed oil and olive oil
1/2 Slass water

Chermoula:

5 tablespoons coriander and parsley; chopped 2 teaspoon salt

Method

Chermoula : mix well in bowl coriander, parsley, salt, pepper, paprika, cumin, saffron,. garlic, lemon juice and mixed oil.
Wash fennels and celery root, clean then cut each one into 8 pieces as shown in the video
Peel, wash and slice carrots. Arrange them in the bottom of an earthenware cooking pot (meat stew) and put on top of it fish.
Garnish with fennels and celery root. Mix rest of chermoula with 1/2 glass of water and pour it over vegetables. Cook for 30 minutes. (Add water if necessary).