Ingredients
- 2 garlic cloves, finely chopped
- 1 tablespoon lemon juice
- 3 tablespoon olive oil (plus extra to serve)
- 1 yellow onion, finely sliced (medium onion)
- 500 grams russet potatoes (cut into small chunks)
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Old Bay Lemon & Herb Seasoning
- 1 can (400 grams) chopped tomatoes
- 1 cube (12 grams) fish stock
- 200 grams raw shrimp (peeled king prawn)
- 1 cup garbanzo beans (canned, chickpeas)
- 500 grams skinless fish (fillets, cut into very large chunks)
- 2 tablespoon parsley, chopped
How to Make
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Step 1: 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.
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Step 2: Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Cover the pan and simmer everything for 15-20 minutes until the potatoes are just cooked.
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Step 3: 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. Then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
We hope you enjoy this recipe!
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