Ingredients
1 small onion, finely diced
2-3 cloves garlic
?1/4 fennel bulb, finely chopped or fennel seeds
1 tsp smoked paprika
1/2 tsp sweet paprika
1/4 tsp chilli flakes
juice of half lemon
1/2 tin chopped tomatoes
125ml fish stock
1/2 can chickpeas
150g prawns
200g white fish fillets skinned and boneless
fresh parsley to garnish
served with
potatoes or crusty bread
Method
Saute and the onion and garlic.
Precook tomatoes for 15 minutes.
Add the spices to the onions and fry.
Add stock, lemon juice and tomatoes. Simmer for 15 minutes.
Add the chickpeas and prawns and cook for a further 5 minutes.
Place the fish chunks on top of the stew, cover the pan and cook for 8-10 minutes until the fish is cooked through.
Garnish with fresh parsley and serve with potatoes or crusty bread.