Mediterranean Fish Stew

Ingredients

• 250ml fish stock (we use Knorr stock pots)
• 150ml white wine
• 100g salmon
• 100g haddock
• 100g smoked cod
• 100g chick peas
• 300g vine ripened tomatoes (peeled and chopped)
• 1/2 tin of chopped tomatoes
• 250g white fluffy potatoes (maris pipers are perfect)
• 1 tbsp tomato puree
• 2 cloves garlic (chopped)
• 1/2 red chilli (chopped)
• 1 orange or yellow pepper (chopped)
• 1 white onion (chopped)
• 1 tsp cayenne pepper
• 1 unwaxed lemon
• Handful of fresh parsley (chopped)
• Glug of olive oil

Method

1. In a large saucepan, add the olive oil and fry the onion, garlic and chilli on a high heat until they start to brown.
2. Add the tomato puree and the cayenne pepper, then stir it into the onion/garlic/chilli to make a wet paste.
3. Once you've created a paste, add the vine-ripened tomatoes, tin of tomatoes, chopped pepper, potatoes (peel and cut them into small chunks), chick peas and the zest/juice of the lemon. Season to taste with salt and pepper then cook on a high heat for 10 minutes.
4. Add the chopped parsley, wine and stock and cook for a further 10 minutes. This should reduce down the contents of the pan slightly and bring out all of the flavours of the vegetables.
5. Once the wine has reduced, add the fish and cook for another 10 minutes. Make sure you're occasionally stirring the pan at this stage. Also, you don't need to worry about cutting the fish into smaller chunks beforehand because once they've cooked for 3-4 minutes you'll be able to flake them apart with a wooden spoon.
6. Take off the heat and leave to settle for 2-3 minutes before serving with some grilled ciabatta.