Spanish Style Fish Stew

In the meantime, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Chop the vine tomato into small pieces then zest and halve the lemon. Drain and rinse the chickpeas in a sieve and pop into a mixing bowl. Use a potato masher to roughly mash up about half of the chickpeas.

Once the veggies have softened, add the garlic, tomato, half the parsley, the smoked paprika and tomato purée to the pan. Stir well and cook for 1 minute, then tip in the chickpeas, water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder, bring to the boil then simmer for 5 mins.

Place the coley fillets onto a board. Sprinkle over half the remaining chopped parsley, all the lemon zest and a good pinch of salt and pepper. Add a small drizzle of olive oil (optional but great for taste!) then use your hands to rub the flavourings all over the fish. Carefully lay the fillets on top of the stew.

Pop a lid on the pan and continue to cook gently for 12-15 mins - you are steaming the fish! iIMPORTANT: The fish is cooked when flakey and opaque in the middle. In the meantime, heat a small frying pan over medium heat (no oil). Once hot, add the flaked almonds and toast until lightly golden, stirring occasionally, 3-5 mins. TIP: Watch them carefully, they can easily burn!