Deeply flavourful, incredibly comforting and full of Mediterranean goodness. It’s a fantastic one pot wonder that is super easy for those that are not confident with cooking fish. Serve with wilted spinach or a crisp seasonal salad.

Ingredients (serves 4)

1 red onion chopped

1 small red pepper chopped

1 teaspoon smoked paprika

1 teaspoon fennel seeds

3 potatoes, peeled, cut into 2cm chunks

3 cloves crushed garlic

1 chilli finely chopped (optional)

125ml white wine

1 can chopped tomatoes

500ml stock (fish or veg)

1 can chickpeas

2 bay leaves

1/2 teaspoon sugar

4 hake fillets (or seabass/cod)

fresh parsley, chopped

rosemary, chopped

Method

1. Sauté the onion with olive oil – cook for 5 minutes or until softened. Add the garlic, paprika, fennel and potato and cook for 4-5 minutes. Add the wine and simmer for 2-3 minutes or until reduced slightly.
2. Stir in the peppers, tinned tomatoes, stock, chickpeas, bay leaves, sugar, half the parsley and rosemary.
3. Reduce heat to low and simmer, covered, for 25-30 minutes or until potato is tender. Transfer to oven dish, press the fish into vegetable mixture. Cook for 10-15 minutes or until just cooked through. Sprinkle with remaining parsley.