Ingredients

1. 2. 2 tbsp Co-op extra virgin olive oil, plus extra to serve 3. 1 large onion, finely sliced 4. 6 garlic cloves, finely sliced 5. 2 tsp dried oregano 6. ½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped 7. 500g cherry tomatoes, halved 8. 500g pack Co-op Irresistible Celandine baby potatoes, halved 9. 150g pack Co-op mixed olive trio, roughly chopped 10. Zest of 1 lemon, juice of 1/2 11. 360g pack frozen Co-op Atlantic cod fillets 12. 80g Co-op Greek Feta cheese, crumbled;

Method

1. Heat the oil in a large, heavy pan 2. Cook the onion over a medium heat for 12-15 mins, until starting to caramelise 3. Stir in the garlic and fry for 2-3 mins, then add the oregano, parsley stalks and tomatoes 4. Turn up the heat and cook for 4-5 mins, until the tomatoes start to burst, scraping the pan base as you go 5. Add the baby potatoes, along with 500ml cold water 6. Season well and bring to the boil, then simmer, partially covering the pan 7. Cook for about 20 mins, stirring occasionally, until the liquid has thickened and the potatoes are tender 8. Stir in the olives, most of the lemon zest and all the juice 9. Nestle the frozen cod into the stew, cover and bring to a simmer 10. Cook for 8-10 mins, until the cod is cooked and just starting to flake 11. Top with the Feta cheese, parsley leaves and the reserved lemon zest 12. Serve the stew at the table so your guests can help themselves