- Heat the oil in a large saucepan. Add the onion and cook for 5 minutes. Add the harissa paste and the sweet potatoes. Cook, stirring, for 10 minutes.
- Tip in the tomatoes, chickpeas, raisins, apricots, half of the coriander and 200ml cold water. Simmer for 15 minutes, then add the lemon juice. Simmer for a further 5 minutes. Add the pollock and simmer for 9-10 minutes.
- Divide between bowls and garnish with the remaining coriander.