For the Mediterranean stew
100g chorizo, cut into 1cm cubes
100g smoked pancetta pieces
350g waxy potatoes, cut into 1cm cubes
1 large onion, chopped into 1cm pieces
1 green pepper, cut into 1cm pieces
150g frozen peas
1 tsp smoked paprika
125mls chicken stock or half stock and white wine
For the sea trout
2 x 150g fillets sea trout
1 dsp olive oil
First make the Mediterranean stew
Fry the chorizo and pancetta until crisp and golden. Lift out of the pan with a slotted spoon and drain on kitchen paper.
Fry the onion and pepper gently for 5 minutes in the reserved oil until turning golden in colour. Add the potato and fry again for a few more minutes.
Add the stock or stock and wine and bring to the boil and boil gently (a little more than a simmer) until most of the liquid has been absorbed and the potatoes are tender.
Stir in the peas and cook for a further 2 minutes.
Season with pepper - there should be enough salt from the chorizo and pancetta.
Keep warm in the oven whilst you cook the sea trout.
Fry the sea trout skin side down in hot oil and butter for 8 mins then gently turn over and fry for another one or two minutes until cooked to your taste.
Serve the sea trout, skin side up on top of the stew.
We’d like to say thank you to Claire for contributing to our Fishbox recipes.