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Ingredients
For the stew
| 1 tbsp tbsp | oil oil | ||
| 150 g g | chorizo
chorizo (skinned and diced) | ||
| 1 | red onions
red onion (sliced) | ||
| 1 sticks stick | celery
celery (finely sliced) | ||
| 3 | garlic
garlic (minced) | ||
| 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
(182)
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.
