Spanish Fish Stew With Potatoes Recipe

Ingredients

• 400g orange roughy fillets

• 250g prawns

• 2 tablespoon olive oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• ½ fennel bulb, finely chopped

• 3 medium potatoes, cut in ½ inch cubes

• 2 teaspoon smoked paprika

• 1 teaspoon sweet paprika

• ¼ teaspoon chilli flakes

• Juice of one lemon

• 1 x 400 g (14 oz) tin chopped tomatoes

• 250 ml (8.5 fl oz) fish stock

• 125 g (4.5 oz) chickpeas from a tin, drained and rinsed

• Salt and pepper to taste

• Fresh parsley, to garnish

Instructions

1. Prepare the prawns in advance To boil. Bring a large pan of salted water to a steady boil, drop in the prawns, and simmer until they change colour (about 4-5 minutes) . Drain from the water and cool, remove head and shell and their intestinal tracts and cut into small pieces.
2. In a large pan that has a lid, heat the olive oil & fry the onion for 1-2 minutes until it softens. Add the garlic & fennel & continue to cook for another minute.
3. Tip in the potatoes, cover the pan, & cook for 5 minutes. Next, add the smoked paprika, sweet paprika, & chilli flakes & stir to cover the potatoes in the spices.
4. Add the lemon juice, chopped tomatoes, & fish stock. Cover the pan again & simmer for 15 minutes until the potatoes are fork tender.
5. Stir in the chickpeas & chopped prawns, then place the fish chunks on the top of the stew. Lower the heat, cover the pan, & cook for 8-10 minutes until the fish is cooked through.
6. Garnish with some fresh parsley and serve with crusty bread and some drizzled olive oil if you like.