Seabass, beef chorizo, prawn 'caldeirada'

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.