Step 1

In a large pan that has a lid, heat the olive oil and fry the onion for 1-2 minutes until it softens. Add the garlic and fennel and continue to cook for another minute.

Step 2

Tip in the potatoes, cover the pan, and cook for 5 minutes. Next, add the smoked paprika, sweet paprika, and chilli flakes and stir to cover the potatoes in the spices.

Step 3

Add the lemon juice, chopped tomatoes, and fish stock. Cover the pan again and simmer for 15 minutes until the potatoes are fork tender.

Step 4

Stir in the chickpeas and prawns, then place the fish chunks on the top of the stew. Lower the heat, cover the pan, and cook for 8-10 minutes until the fish is cooked through. Garnish with some fresh parsley and serve with crusty bread and some drizzled olive oil if you like.