Prepare the ingredients.
Mix half of the spices with the ratatouille in a bowl and set aside. Put oil into the pot.
Pour semolina into the pot, stir. Stir through water, chickpeas and remaining spices and seafood.
Place the steam basket into the pot ontop of semolia mix. Place ratatouille into the base, add the fish without overlapping. Add salt.
Cooking under pressure : 5 min.
Pour the stock over the semolina. Set aside for 5 min. Serve everything.