Peel and dice the potatoes. Cut the cod into small pieces. Zest the lemon. Pick the parsley leaves from their stalks and finely chop. Peel and finely dice the garlic and the onion.
In a small bowl, mix the parsley with half of the garlic and the lemon zest.
Heat two tablespoons of oil in a large saucepan. Add the onion and cook for 2 minutes before adding the potatoes. Cover and sweat for 5 minutes before adding the rest of the oil, the garlic and the spices. Cook for 2 more minutes and then add the chopped tomatoes and the fish stock. Season with salt and then cover and simmer for 10 minutes. Check that the potatoes are cooked and then add the cod, prawns and chick peas. Lower the heat, cover the pan and cook for 5 minutes, stirring a couple of times.
Serve the fish stew topped with the garlic and parsley mixture.
«Take care not to overcook the cod as you do not want it to flake in the stew.»