Serves 4


  • 2 tbsps olive oil
  • 1 large onion, thinly sliced
  • 1 celery stick, chopped
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 lage red pepper, cut into strips
  • 250 ml white wine
  • 400 g tin chopped tomatoes
  • pinch cayenne pepper
  • few strands of saffron
  • 400 ml fish stock
  • 600 g firm white fish fillets, skinned and chopped into chunks
  • 400 g tin chickpeas drained
  • large handful flat leaf parsley
  • lemon wedges


  1. Heat olive oil in large heavy based pan. Add onion and celery, cook until softened.
  2. Add garlic, paprika and red pepper and cook stirring for 3 mins until fragrant and pepper is starting to soften.
  3. Pour in wine and continue cooking until reduced slightly.
  4. Add tomatoes, cayenne, saffron, fish stock and pinch of sea salt and simmer for 10 mins stirring frequently.
  5. Add fish and simmer for 3 mins or until fish is just tender.
  6. Add the chickpeas and cook for a further 2-3 mins.
  7. Season with sea salt and black pepper and serve with the parsley and lemon wedges.