- handful flat-leaf parsley leaves, chopped
- 2 garlic cloves, finely chopped
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g floury potato, cut into small chunks, no larger than 2cm cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- pinch cayenne pepper
- 400g can chopped tomato
- 1 fish stock cube
- 200g raw peeled king prawn
- ½ a 410g/14oz can chickpeas, rinsed and drained
- 500g skinless fish fillets, cut into very large chunks
In a small bowl, mix the parsley with ½ the garlic and lemon zest, 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.