This is another fish dish where the holy trinity of Gazan cuisine – dill, garlic and chilli – makes it sing so boldly and loud. Big thanks to Noor Murad for this one. Serve this as it is, with some crusty white bread to mop up the juices, or dot some cubes of white feta or black olives (or both) on top. A crisp green salad with a lemony dressing on the side and you’re all set.
Getting ahead: Batch-make the base for the stew here, if you like: this freezes well and keeps in th