Ingredients
| 100ml olive oil | |
| 1 onion, finely chopped | |
| 2 cloves garlic, peeled, finely chopped | |
| 1 fennel bulb, trimmed, finely sliced | |
| a good pinch of chilli flakes | |
| 1 tablespoon tomato paste | |
| 1 x 400g can chopped plum tomatoes | |
| 2 stalks of oregano or marjoram, leaves chopped | |
| 5-6 sprigs of parsley, leaves chopped | |
| 2 stalks of thyme | |
| 2 bay leaves | |
| 2 teaspoons sugar | |
| 1 litre chicken, vegetable or fish stock | |
| 1 x 400g can chickpeas, drained, rinsed | |
| 800g fish fillets, skin on preferably, cut into 5cm pieces (I used sea perch) | |
| zest & juice of 1 lemon | |
| aioli and garlic bread, to serve |
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Instructions
| 1. | Heat half the oil in a saucepan then add the onion, garlic, fennel and chilli flakes and let them cook over a low heat for 5-6 minutes. |
| 2. | Stir in the tomato paste and cook for another 4 minutes. |
| 3. | Add the canned tomatoes, oregano and parsley to the pan along with the thyme, bay leaves, sugar and chicken stock. |
| 4. | Season with a little salt and pepper, bring to the boil then cover with a lid and simmer for about 30 minutes. |
| 5. | Add the chickpeas to the stew and leave to simmer for 10 minutes. |
| 6. | Add the fish, cover with a lid, and simmer until the fish is opaque and just cooked through, about 7 minutes. |
| 7. | Add the lemon zest, a squeeze of lemon juice and check for salt and pepper. |
| 8. | Ladle into warm bowls, drizzle over the rest of the olive oil and serve with some aioli and garlic bread on the side. |
Food and recipe styling Martin Bosley
Photography Amber-Jayne Bain