1. Heat oil in a large deep frypan and cook onion over medium-low heat, stirring, for 5 minutes or until soft but not coloured. 2. Add garlic, wine and bay leaves. 3. Increase heat to medium, allowing the wine to simmer and reduce for 2-3 minutes. 4. Add the tomatoes, chickpeas, olives and water, and simmer gently for 15 minutes, stirring occasionally to break up tomatoes. 5. Season to taste with salt and pepper. 6. Cut the fish into bite-sized chunks, slip into the stew and simmer gently for 6-8 minutes until it starts to flake. 7. Stir in parsley and spoon among bowls to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
