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Ingredients
For the stew
| 1 tbsp tbsp | oil oil |
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| 150 g g | chorizo chorizo |
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| skinned and diced | |||
| 1 | red onions red onion |
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| sliced | |||
| 1 sticks stick | celery celery |
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| finely sliced | |||
| 3 | garlic garlic |
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| minced | |||
| 1 tsp tsp | dried oregano dried oregano |
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| 1 tsp tsp | dried basil dried basil |
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| 2 tins tin | chopped tomatoes chopped tomatoes |
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| 350 ml ml | chicken stock chicken stock |
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| 500 g g | cod fillets cod fillet |
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| cut into chunks | |||
| 1 packs pack | mussels in white wine sauce mussels in white wine sauce |
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| 300 g g | prawns prawn |
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| 10 | basil basil |
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| shredded, to garnish | |||
| salt salt |
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| peppers pepper |
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For the croutons
| 1 | baguette baguette |
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| heel removed | |||
| 4 tbsp tbsp | mayonnaise mayonnaise |
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| 1 | garlic garlic |
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| smashed into a paste | |||
| 0.5 tsp tsp | paprika paprika |
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| 1 tsp tsp | lemon juice lemon juice |
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Mediterranean fish and chorizo stew
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0:35 min
(161)
Method
Trying to eat more seafood? This warming Mediterranean stew is packed with prawns, cod and mussels, as well as a mixture of herbs, vegetables and juicy chunks of chorizo.
- Heat the oil in a large pan and fry the chorizo for 2 - 3 minutes. Add the onion, celery and pepper and cook for 5 minutes, then the garlic and herbs. Cook for a further minute, then pour in the tomatoes and stock and simmer for 15 minutes.
- Add the cod and mussels and cook for 5 minutes, seasoning well. Stir in the prawns and warm through for 2 minutes.
- For the croutons, slice the baguette into 8 pieces and toast on both sides until crisp.
- Mix together the mayonnaise, garlic, paprika and add a dollop onto each crouton.
- Divide the soup between bowls and top with the croutons and a sprinkling of basil.
