Spanish Fish StewServes: 4 |
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Ingredients500g Fish Fillets (Skinless, cut into chunks) |
Nutrition (per serve)
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Instructions
- In a small bowl, mix ½ garlic and lemon zest with chopped parsley.
- Heat 2 tablespoons of oil in a large pan.
- Toss in the onion and potatoes, cover the pan and sweat everything for 5 minutes (until the onion has softened).
- Add remaining garlic, oil and spices and cook for an additional 2 minutes.
- Add tomatoes, lemon juice, ½ a cup of water and the fish stock cube.
- Season with salt, cover and simmer for 15-20 minutes (until the potatoes are cooked through).
- Stir through the chickpeas and prawns and add the fish chunks into the top of the stew.
- Replace cover and reduce the heat to a simmer for 8 minutes stirring once (gently).
- Once the fish is cooked, remove from the heat and add parsley for garnish.
- Serve with a drizzle of olive oil and some crusty bread.
