Flavorful Spanish Fish Stew with Potatoes Recipe That Wows - Beard and Bonnet

Ingredients

• 400 g (1 lb) white fish fillets, skinless and boneless
• 250 g (9 oz) prawns, fresh or frozen
• 125 g (4.5 oz) chickpeas from a tin, drained and rinsed
• 3 medium potatoes, cut in ½ inch cubes
• 1 medium onion, finely chopped
• ½ fennel bulb, finely chopped
• 4 garlic cloves, minced
• Fresh parsley, to garnish
• 2 tablespoons olive oil
• 1 x 400 g (14 oz) tin chopped tomatoes
• 250 ml (8.5 fl oz) fish stock
• 2 teaspoons smoked paprika
• 1 teaspoon sweet paprika
• ¼ teaspoon chili flakes
• Juice of 1 lemon
• Salt and pepper to taste