Ingredients

Ingredients For the fish chowder

• 2-3 tbsp olive oil

• 2 onions, peeled, finely chopped

• pinch sea salt

• 3 garlic cloves, peeled, finely chopped

• 100g/3½oz cooking chorizo, skin removed, roughly chopped

• 1 medium red chilli, finely sliced

• reserved fennel stem, finely chopped (see below)

• 1 red pepper, seeds removed, sliced

• salt and freshly ground black pepper

• 2 large floury potatoes, such as Maris Piper or King Edward, peeled, chopped

• pinch saffron threads, infused in 1 glass dry white wine

• 500ml/17fl oz fish stock or vegetable stock

• 1 x 400g/14oz can chopped tomatoes

• 8-12 fresh prawns, heads and shells removed, de-veined

• 450g/1 lb cod fillet, skin removed, chopped

• 8-12 mussels, rinsed, cleaned, de-bearded (discard any mussels that do not close tightly when tapped)

For the fennel salad

• 1 fennel bulb, finely sliced, stem reserved for chowder, green fronds reserved for the piri-piri sauce

• 1 red chilli, finely chopped

• bunch fresh flatleaf parsley, leaves only

• ½ lemon, juice only

For the 'piri-piri' sauce

• reserved green fennel fronds, finely chopped (see above)

• 6 small fresh red chillies, finely chopped

• 3 ripe tomatoes, skins removed, chopped

• 1 tsp salt flakes

• 1 tbsp finely chopped garlic, plus 1 garlic clove, peeled and cut in half

• 4-6 tbsp olive oil

• 2 tbsp red wine vinegar

For the bread

• 4-6 thick slices crusty white bread

• 4-6 tbsp olive oil

• large pinch salt

For the sea bass

• 4-6 wild sea bass fillets (about 500g/1 lb in total), skin scored several times using a sharp knife

• 3-4 tbsp olive oil

• salt, to taste

• ½ lemon

Description

Recipe Uses 2-3 Tbsp Olive Oil , 2 Onions, Peeled, Finely Chopped , Pinch Sea Salt, 3 Garlic Cloves, Peeled, Finely Chopped, 100g/3½oz Cooking...

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