Take your cod out of the freezer and de-frost it.

Preheat your oven to 180°C/356°F.

Finely slice your onions and whack them on a baking tray with a pinch of salt, pepper, and a drizzle of oil. Place the tray in the oven and roast for 20 minutes.

Dice your celeriac, then heat a glug of oil in a pan and fry it over a low heat.

Slice your garlic and anchovies, and add them to the celeriac along with your fennel seeds and chilli flakes. Fry until golden brown.

Pour in your glass of wine and passata, stir together then bubble down for 5 minutes.

Toss through your chickpeas then keep bubbling for 10 further minutes until the sauce is nice and thick.

Chop the cod into chunks and stir it into the dish. Leave to simmer for 5 minutes for the cod to cook through.

Once the fish is nice and flakey, finely chop up your parsley and scatter into the dish with your roasted onions (saving some of each for garnish). Season and give it a good stir.

Serve up into 4 bowls and garnish with parsley, some roasted onion and a drizzle of oil. Enjoy!