Spanish Fish Stew with Potatoes

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1/2 fennel bulb, finely chopped
• 3 medium potatoes, cut into 1/2 inch cubes
• 2 teaspoons smoked paprika
• 1 teaspoon sweet paprika
• 1/4 teaspoon chili flakes
• Juice of one lemon
• 1 (400g/14oz) can chopped tomatoes
• 250ml (8.5 fl oz) fish stock
• 125g (4.5oz) chickpeas, drained and rinsed
• 400g (1lb) white fish fillets, skinless and boneless
• Salt and pepper to taste
• Fresh parsley, to garnish

Optional additions:

• 1/4 cup chopped fresh basil
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Sauté vegetables: In a large pan with a lid, heat olive oil and fry onion for 1-2 minutes until softened. Add garlic and fennel, and cook for another minute.
2. Cook potatoes: Tip in potatoes, cover pan, and cook for 5 minutes.
3. Add spices: Add smoked paprika, sweet paprika, and chili flakes. Stir to coat potatoes.
4. Add liquids: Add lemon juice, chopped tomatoes, and fish stock. Cover and simmer for 15 minutes, or until potatoes are fork tender.
5. Add seafood: Stir in chickpeas and prawns. Place fish chunks on top of the stew. Lower heat, cover pan, and cook for 8-10 minutes, or until fish is cooked through.
6. Garnish and serve: Garnish with fresh parsley. Serve with crusty bread and drizzled olive oil.

Optional additions:

• For extra flavor: Add chopped fresh basil, crumbled feta cheese, or a pinch of red pepper flakes.
• For a richer texture: Add a dollop of Greek yogurt or a spoonful of crème fraîche.
• For a spicier kick: Increase the amount of chili flakes.

Enjoy your delicious Seafood Stew!