Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1342 / 320
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep ingredients
Chop the cod into bite-size pieces. Check the prawns for cleanliness. Peel and chop the onion and garlic. Chop the tomatoes.
2 Start soup
Heat a large soup pot over a medium-high heat with a drizzle ofolive oil. Add the onion and fry with a pinch ofsalt for 5 min until translucent. Add the garlic and fry for 1-2 min further.
3 Add spices
Add the tomatopaste, honey, a pinch offennelseeds, thyme, bayleaves and saffron. Stir for 1 min.
4 Add and stew
Add the tomatopassata, the measured water, stockcube, whitebalsamicvinegar, tomatoes and blackpepper. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min.
5 Prep toppings
Meanwhile, peel and crush the garlic. Combine the garlic (don't like raw garlic? Go easy!) with the sourcream. Season with a pinch ofsalt. Chop the freshparsley.
6 Finish and serve
Add the cod and the prawns to the soup and boil for a final 3-5 min or until the seafood is cooked through. Don't overcook the soup at this stage or the prawns will go rubbery. Check the seasoning. Serve with the garlicsourcream and chopped parsley.