BBC Good Food App {Fish Stew}

You know I love to cook from the BBC Good Food Magazine, A LOT. What can I say? Their comfort food usually hits it out of the park. So, you can imagine our excitement when we discovered that they had just recently launched their app. It's a bit pricey, as far as apps go. But, I love how they have organized their recipes into downloadable cookbooks.


In fact, their new app lead me right to one of my most favorite recipes from a couple of years back. 
You know what I mean: you find a recipe, you love it, you make it a ton. Then someone in your household literally tells you that enough is enough. You must move on. That's how it was with the one pot Spanish fish stew recipe
{I had a very similar experience with Ina's Butternut and Apple soup recipe :(  So yummy}

So, what's all the fuss with this fish stew? Well, I'll tell you.  
1. It's super easy and quick to make.
2. It's a light, yet substantial meal.
3. My oldest daughter, who is forever picky, actually really likes shrimp, salmon and hummus beans (as she calls them).


Ingredients:
Handful flat leaf parsley, chopped
2 garlic cloves, finely chopped
zest and juice of 1 lemon
3 tbs olive oil
1 medium onion, finally sliced
1 large baking potato
1 tsp paprika
pinch of cayenne pepper
14 oz can chopped tomatoes
10 oz stock. I used chicken
1/2 lb raw peeled shrimp
7 oz can chickpeas, rinsed and drained
1 lb skinless fish cut into large chunks. I used salmon, but any firm fish will do.


Steps:
1. In a small bowl, combine the parsley, 1/2 the garlic and the lemon zest. Set aside.
2. Heat 2 tbs oil in a large pot. Add in the onion and potatoes, cover and cook for about 5 minutes or until the onions have softened. 
3. Add the remaining garlic, oil and spices. Cook for a further 2 minutes. 
4. Pour over the lemon juice, then add the tomatoes and stock. Season to taste and simmer for another 15-20 minutes or until the potatoes are tender. 
5. Stir in the shrimp and chickpeas, then nestle the fish chunks into the stew. Reduce the heat, cover the pan and cook for a further 8 minutes or until the fish is just cooked through. Carefully stir the pot once or twice. 
6. Sprinkle over the parsley mixture and serve. 

Enjoy!

until next time, 
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