Moroccan Salmon Broth

Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Cook over a fierce heat until well charred in patches, then finish through.

Stir in the preserved lemons and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.