Gather your ingredients.
Heat the olive oil in a large lidded casserole dish and fry the shallot with seasoning for 8 minutes, until softened. Add the garlic and parsley stalks half way through cooking with the chilli flakes and fennel seeds.
Add the tomatoes and cook down for another 15 minutes until the sauce enriches and thickens, then throw in the chickpeas and check for seasoning.Add a splash of water if it looks too dry
Once the sauce has intensified, place the cod on top of the stew.
Cover for 10 minutes until cooked through.
Add the parsley leaves and spinach and flake the poached cod into the stew so it all combines. Cook for another 2 minutes.
Serve with a drizzle of olive oil and extra chopped parsley.
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