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Mediterranean Fish Stew

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For the stew

1 tbsp tbsp oil oil
150 g g chorizo chorizo
(skinned and diced)
1 red onions red onion
1 sticks stick celery celery
(finely sliced)
3 garlic garlic
1 tsp tsp dried oregano dried oregano
1 tsp tsp dried basil dried basil
2 tins tin chopped tomatoes chopped tomatoes
350 ml ml chicken stock chicken stock
500 g g cod fillets cod fillet
(cut into chunks)
1 packs pack mussels in white wine sauce mussels in white wine sauce
300 g g prawns prawn
10 basil basil
(shredded, to garnish)
salt salt
peppers pepper

For the croutons

1 baguette baguette
(heel removed)
4 tbsp tbsp mayonnaise mayonnaise
1 garlic garlic
(smashed into a paste)
0.5 tsp tsp paprika paprika
1 tsp tsp lemon juice lemon juice

Mediterranean fish and chorizo stew

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35 min


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.

  1. 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.
  2. Add the cod and mussels and cook for 5 minutes, seasoning well. Stir in the prawns and warm through for 2 minutes.
  3. For the croutons, slice the baguette into 8 pieces and toast on both sides until crisp.
  4. Mix together the mayonnaise, garlic, paprika and add a dollop onto each crouton.
  5. Divide the soup between bowls and top with the croutons and a sprinkling of basil.