Now this is as tasty as it gets! It’s a feast that tickles every taste bud and in a number of ways. It’s got heat from the chilli; fragrance from the parsley and tarragon and the comfort from the hearty chorizo. As well as that, there’s an acidic twist from the white wine and lemon for garnish (which accompanies fish like a best mate!). If you don’t eat meat then you can leave out the chorizo, but I do advise you to replace that with a teaspoon of smoked paprika and a little pinch of saffron. This really comes close to the original stew and tastes just as great.

First thing I like to do is grab 3 sprigs of tarragon (roughly 1 tablespoon, removing the stalks); a clove of garlic; chilli and a big bunch of parsley (roughly 3 tablespoons). Throw that in the blender and blitz it up into a coarse paste to really give the fresh herbs a pungent flavour. It can be a little annoying to blitz as you have to push the herbs back off the side of the blender every so often but this achieves the best result. What you want to be left with is a roughly chopped ‘pesto’ like substance. If you don’t have a blender, then you can finely chop all the ingredients instead.


The chorizo is such a great thing to have when cooking – it transforms food. When you fry it up with the onion it just smells amazing.



Once the onion is soft you can get ready for another fantastic smell as you add the parsley, tarragon garlic and chilli. Then in go the tomatoes, stock and white wine.

Bring that to the boil then simmer for 15-20 minutes. You can honestly put any fish you like in this stew and it’s ready once they are cooked through. I personally chose scallops, prawns and seabass fillets.


Once I added the fish it took no longer than 15 minutes and it was ready to serve. Crusty bread with loads of butter goes really well to soak up that rich seafood broth. A few new potatoes wouldn’t go a miss either if you wanted to bulk it up!


Serves 4


  • 1 whole onion
  • 1 clove garlic
  • 1 tablespoons of chopped tarragon (stalks removed)
  • 3 tablespoons of chopped flat leaf parsley
  • 1 small red chilli (less or more to taste)
  • 50g chorizo (alternatively, 1 tsp smoked paprika and a pinch of saffron)
  • 200ml white wine
  • 400g tinned tomatoes
  • 600ml fish stock
  • Any fish/shellfish you fancy (I used seabass, prawns and scallops)
  • Salt & pepper to taste


  1. Place the tarragon, parsley, chilli and garlic in a blender and blitz into a coarse paste (you can finely chop instead if you do not have a blender).
  2. Fry the onion and chorizo in a pan with a tablespoon of oil until soft, then add the tarragon, parsley, garlic and chilli paste you prepared earlier. Stir for a few more minutes.
  3. Now add the tinned tomatoes, fish stock and white wine. Bring to a boil then simmer for 15 minutes.
  4. Add your fish, cover and simmer for approximately 15 minutes or until cooked through.
  5. Season to perfection.
  6. Serve with crusty bread and/or new potatoes.


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