Saffron fish tagine with shallots and sultanas

This dish is a great way of preparing robust, white, low-cost fish that you might not otherwise eat, but be careful not to overcook it. The balance of saffron and sultanas with the slippery shallots works very well. Aicha has a clever trick of peeling the onion and shallots in a bowl of water to avoid weeping inconsolably into the tagine.