Rick Stein's fresh and herby fish stew recipe can be made in 3 simple steps

Salt coley stew (Image: Rick Stein)

Pivoting from the beaten track, Rick Stein is creating new recipes to delight people's palates.

Rick Stein explained: "So often we’re creatures of habit, and stick to eating cod, haddock, salmon, tuna, and prawns.

"But there are lots of other species that I think we should be enjoying more often!"

The chef said: "They are caught and landed around the British coast, and when cooked in the right way, [they] are brilliant alternatives to the popular choices and can reduce pressure on overfished stocks."

Here, Rick Stein shared his new recipe for salt coley, chickpea and parsley stew, which only takes three simple steps to make.

Coley fillets (Image: Getty)

Fish stew

Serves: four people

Ingredients

• 350g chickpeas
• 750g fresh coley fillet
• 85ml olive oil
• Eight garlic cloves, finely chopped
• One teaspoon dried chilli flakes
• Four plum tomatoes, roughly chopped
• Three to four tablespoons chopped flat-leaf parsley
• Salt and freshly ground black pepper

Chilli flakes add a kick of flavour (Image: Getty)

Method

1. To salt the coley, sprinkle a generous amount of salt over the fish fillet then cover and refrigerate for three to four hours.

Remove the fish from the brine and rinse it under cold water. Now it’s firmed up, it’s ready to cut into bite-sized pieces.

2. Heat the olive oil in a large pan, add the garlic and chilli flakes and cook for a minute or two without browning.

Add the chopped tomatoes, chickpeas, a little of the cooking liquid from the chickpeas, 200ml of water and the salted coley and simmer for four to five minutes, until the stew has reduced and thickened a little.

3. To serve, pour into a large bowl and finish with the chopped parsley and a good drizzle of extra virgin olive oil.