Ingredients
1 seabass fillet
200g potatoes
50g beef chorizo
50g prawns
1 teaspoon pimento dulce
30ml extra virgin olive oil
3 cloves garlic
½ an onion
50g parsley
100ml fish stock
Salt to taste
Maldon salt to finish
Method
-Dice and boil the potatoes in salted water.
-In a pan, heat olive oil. Add onion, garlic and sauté.
-Add chorizo, saute and add pimenton dulce. Add the prawns.
-Add stock.
-Finish with parsley.
-In a separate pan, sear the seabass.
To plate
-Place the stew on the base.
-Seabass over it.
-Drizzle olive oil and parsley sprigs and Maldon salt.
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