Spanish-Style Pollock Stew With Garlic Wholemeal Flatbreads

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and sugar and cook for 6-7 min or until softened and starting to caramelise

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic

Once the onion has softened, add the chopped pepper and cook for 3-5 min or until tender

Once tender, add half the chopped garlic (you'll use the rest later!), tomato paste, ground cumin, ground coriander and ground smoked paprika and cook for 1-2 min or until fragrant

Once fragrant, add your chopped tomatoes, vegetable stock mix and 150ml [225ml] [300ml] cold water and cook for 10-15 min

Meanwhile, chop your parsley finely, including the stalks

Combine the remaining chopped garlic with most the chopped parsley (save the rest for garnish!) in a small bowl

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and a pinch of salt and pepper – this is your garlic & parsley oil

Add your tortillas to a baking tray (or two!)

Drizzle the garlic & parsley oil over the tortillas

Put the tray[s] in the oven for 5 min or until the tortillas are crispy – these are your garlic & parsley flatbreads

Meanwhile, add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) to the pan and cook, covered, for 4-5 min or until the fish is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Season with a generous grind of black pepper – this is your Spanish-style pollock stew