Ingredients
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2lbs Boneless White Fish Fillet
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A handful Mixed Seafood (Prawn, Squid, Mussel)
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To taste Sea Salt
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To taste Freshly Ground Black Pepper
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1 halved plus more for serving Lemon
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4tbsp Extra Virgin Olive Oil
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1, Finely chopped Large onion
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4 large cloves, minced Garlic
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400g Tinned Chopped Tomatoes
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100g, thinly slices Chorizo
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A pinch of Sugar
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1tsp Smoked Paprika
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0.25tsp Chili Flakes
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2 Bay Leaves
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1tsp Dried Oregano
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0.25cup of White Wine
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0.25cup of Stock
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Handful Green Olives
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Some Chopped Parsley
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8 Crabsticks
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Directions
Steps
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1
Done
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Pat the fish dry and season to taste with salt and pepper. |
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2
Done
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Lay the fish in a dish or resealable bag and squeeze the juice of one half of the lemon over it. Refrigerate while you prepare the remaining ingredients |
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3
Done
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Heat the oil over medium heat in large heavy based pan and add the garlic and onion until soft but not brown, add the chorizo, smoked paprika and mix seafood fry it for 30 second. Add canned tomato, white wine, stock, bay leaves then season it with salt, pepper, sugar, chili flakes, oregano and parsley. Bring to simmer uncovered until the sauce has cooked down a bit for 15 minutes. In the meantime, preheat the oven to 180C |
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4
Done
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Take the fish out from the fridge and transfer it to casserole dish, pour the sauce on top and add on the olives. Cook it in preheated oven for 30 minutes. |
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5
Done
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Remove from the oven once done and serve with lemon wedges. Serve it with bread or rice, whatever side you prefer. |
