700ml weak chicken stock (we made using 1 stock cube)
200g baby spinach
4 firm white fish fillets
4 thin lemon slices
Heat the oil in a lidded flameproof
casserole dish. Tip in the onions and cook
for 10 mins until soft and golden. Add the
carrots and cumin, and cook for 2 mins
more. Stir through the harissa, bulghar and
apricots, pour over the stock and bring to
the boil. Cover and simmer for 7 mins.
Add the spinach and stir through until
just wilted. Arrange the fish fillets on top,
pop a slice of lemon on each and season.
Replace the lid and cook for 8 mins,
keeping over a low-ish heat.
Turn heat to low and cook for 7-8 mins
more until the fish is cooked through
and the bulghar is tender. Season with
pepper and serve.