Alaskan Pollock, Chickpea and Chorizo Stew
Adapted from a recipe by Tom Kerridge (BBC).
Garlic, chilli and red onion, softened in a pot, add chorizo and cook for another 5 minutes. Add cumin, coriander, bay leaves and cook for 3 minutes. Add a tin of chickpeas, chopped tomatoes and some stock. Add a lid and pop in the oven on 170*c for 45 minutes.
We used frozen Alaskan pollock fillets, which worked perfectly well. After 45 minutes, lay the fish fillets on top of the stew and pop the lid back on and cook for a further 20 minutes. Stir in a handful of spinach then tuck in.