Mediterranean seafood stew

This is a dish you can batch cook, is perfect for lunch or dinner time, goes with pasta, rice or potatoes and tastes even better on day two so I recommend doubling up on the ingredients so you have enough for the next day. It goes even better with crusty white bread and a glass of red wine but tastes just as good on its own as a fish soup.


One pack pack of prawns deveined

One pack of seafood mix (usually coley, cod and salmon)

One pack of hake

One packet of fresh mussels

2 chicken stock pots

1 large onion

1 carrot chopped

2 bulbs of garlic

1 teaspoon of onion salt

1 teaspoon of lemon pepper

1 teaspoon of paprika

1 teaspoon of chilli

1 teaspoon of Italian herbs

1 chorizo Sasuage chopped small

2 tablespoons of capers

2 tins of chopped tomatoes

Small tin of sweetcorn

One lemon squeezed

1 tub of passata

3 teaspoons of basil pesto


Fry off your chopped onion and garlic before adding your Tinned tomato Passata and herbs to a big pot and leave to simmer for a few minutes.

Add your mixed seafood and chopped hake along with one stockpot (with 1 litre of water) the lemon juice, capers, sweetcorn and chorizo, the pesto and cook on a medium to low heat for approximately 45 minutes in total.

In a separate pot cook your mussels in water mixed with the other stock pot for approximately fifteen minutes or until all the shells are open.

Half way through the cooking of the stew add your prawns to the pot and allow to finish cooking.

Add the mussels to the stew before serving and enjoy mopping the bowl clean, it is just delicious.

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