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.
Mediterranean fish and chorizo stew
Ingredients
4
servings
-
For the stew
- 1 tbsp
- 150 g
- 1
- 1 stick
- 3
- 1 tsp
- 1 tsp
- 2 tins
- 350 ml
- 500 g
- 1 pack
- 300 g
- 10
-
For the croutons
- 1
- 4 tbsp
- 1
- 0,5 tsp
- 1 tsp
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Preparation
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.
