Spiced Blue-Eye with Chickpeas and Minted Yoghurt

Ingredients

• 60 ml (¼ cup) olive oil
• 1 Spanish onion, thinly sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, finely chopped
• ¼ tsp saffron threads
• 1½ tsp each ground cumin and coriander
• 300 gm cherry tomatoes, halved
• 250 ml (1 cup) chicken stock
• 800 gm drained canned chickpeas, rinsed
• 1 preserved lemon, flesh and pith discarded, thinly sliced
• ½ cup (firmly packed) flat-leaf parsley, coarsely torn
• 4 skinless blue-eye trevalla fillets (about 180gm each)
• Minted yoghurt
• 280 gm (1 cup) thick natural yoghurt
• ½ cup finely chopped mint
• ½ garlic clove, finely chopped
• Juice of ½ lemon