A Mediterranean Stew For Seafood Lovers

Try this tangy fish and prawn stew by Hello Chef

Serves 2



  • cod fillet 350g
  • prawns 150g



  • red onion 1 piece
  • garlic cloves 3 pieces
  • anchovies 10g
  • lemon 1 piece
  • olive oil 1 tablespoon
  • tomato paste 70g
  • chopped tomatoes 400g
  • water 200ml 
  • fish stock cube 1 piece
  • dried thyme 2g
  • capers 15g
  • chilli flakes 1g
  • salt ½ teaspoon
  • black pepper ½ teaspoon


To serve:

  • fresh parsley 20g



  1. Chop the cod into large chunks and set aside. Peel and mince the onion and garlic, chop the anchovies. Wash and dry the lemon and grate the lemon zest.
  2. Heat a pan over medium-high heat with the oil. Add the onion and cook for 5 minutes until translucent. Add garlic and anchovies and cook for 2 minutes. Add the tomato paste, chopped tomatoes, measured water, fish stock cubes, thyme, capers, and chilli flakes. Bring to a boil and let simmer lightly while uncovered for 20 minutes.
  3. Finely chop the parsley. Add the cod and cook for 2 minutes further. Add the prawns and cook for 2–3 minutes. Finally,​ add ½-1 teaspoon of grated lemon zest and season with salt and pepper to taste. Garnish with chopped parsley.


Recipe from Hello Chef