Fish Stew

Catherine's Fish Stew 

• 500g skinless fish fillets, cut into large chunks
• 200g raw prawns
• 2 garlic cloves finely chopped
• 1 lemon for zest and juice
• 3 tablespoons of olive oil
• 1 white onion finely sliced
• 500g potato, cut into small 2cm cubes
• 1 tablespoon of Smoked Paprika
• 1 pinch of Organic Sea Salt
• 1 teaspoon of Ground Fennel 
• 400g chopped tinned tomatoes 
• 100ml fish or vegetable stock
• 1/2 a can of chickpeas, rinsed and drained

Method:

Step 1

Take a small bowl and mix in the Ground Fennel, Smoked Paprika, pinch of Organic Sea Salt, half of the garlic and lemon zest.

Step 2

Heat a large pan with 2 tablespoons of olive oil. Throw in the onion and potatoes and then cover for 5 minutes until the onion has softened.

Step 3

Add in your recently made mix, along with the remaining oil, remaining garlic and  cook for a further 2 minutes. 

Step 4

Pour in the lemon juice and allow that to sizzle for a moment. Then add the tomatoes and the stock. Simmer everything for 15-20 mins until the potatoes are just cooked.

Step 5

Stir in the prawns and chickpeas and then nestle your fish chunks into the top of the stew. Reduce the heat, cover the pan and cook for a further 8 minutes or until the fish is cooked through. Stir gently once or twice during this time. 

Serve in the centre of the table with a wedge of lemon and some crusty bread drizzled in olive oil. 

BOOM BOOM BOSH!