Description
Using Spanish spices to enhance a beautiful sea bass.
Ingredients
- 6 pieces (Individual Serving Size) Sea Bass
- 2 Tablespoons Old Bay Seasoning
- 2 Tablespoons Spanish Paprika
- 1 Lemon Juice, Divided
- 2 Tablespoons Olive Oil
- 3 ounces, weight Chicken Or Turkey Chorizo, Diced
- 1 whole Spanish Onion, Diced
- 3 cloves Garlic, Minced
- 14 ounces, weight Canned Tomato Sauce
- 1 cup Chicken Broth
- 1 pinch Saffron Threads
- 14 ounces, weight Canned Chickpeas (drained)
Preparation
Pat fish dry and rub with the Old Bay and Spanish paprika. Place fish in a large bowl with half of the lemon juice. Mix well and marinate for 30 minutes.
Heat the oil in a large sauté pan (use one with a lid because you’ll need it later) over medium heat. Cook the chorizo then remove it from the pan to a plate and set aside. Add the onions. Sauté until they start to soften. Then add the garlic and cook for another minute. Turn up the heat to medium-high. Add the tomato sauce, stock and saffron. Simmer for 5 to 7 minutes.
Add the chorizo back into the pot. Add the chickpeas and cook until heated through, about 5-8 minutes.
Lay the sea bass on top. Cover. Dust again with some Old Bay and Spanish paprika. Bring to a boil then cook at a simmer for 5 minutes. Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.
