One pan Spanish fish stew
Ingredients
- handful flat-leaf parsley leaves, chopped
- 2 garlic cloves, finely chopped
- zest and juice 1 lemon
- 3 tbsp olive oil, plus extra to serve
- 1 medium onion, finely sliced
- 500g floury potato, cut into small chunks, no larger than 2cm cubes
- 1 tsp paprika
- 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
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