In a small bowl, mix the parsley with
½ the garlic and lemonzest, then set
aside. Heat 2 tbsp oil in a large sauté
pan. Throw in the onion and potatoes,
cover the pan, then sweat everything
for about 5 mins until the onion has
softened. Add the remaining oil, garlic
and spices, then cook for 2 mins more.
Pour over the lemon juice and sizzle
for a moment. Add the tomatoes, ½ a
can of water and crumble in the stock.
Season with a little salt, then cover the
pan. Simmer everything for 15-20 mins
until the potatoes are just cooked.
Stir through the prawns and chickpeas,
then nestle the fish chunks into the top
of the stew. Reduce the heat and recover
the pan, then cook for about 8
mins, stirring very gently once or twice.
When the fish is just cooked through,
remove from the heat, scatter with the
parsley mix, then bring the dish to the
table with the bottle of olive oil for
drizzling over and some crusty bread,
if you want.