Another amazing recipe from our very own resident chef Jamie. Seabass with a Mussel & chorizo broth
1 red onion finely chopped
1 clove of garlic minced
1kg mussels, prepped & de-bearded
4 seabass fillets
150g of thinly chopped chorizo sausage
2 sprigs of thyme
8 cherry tomatoes halved
1 sprig of flat leaf parsley roughly chopped
100ml of cider
4 tablespoons of creme fraich
1 lemon quartered
In a deep heavy pan that fits a lid. Add in a drop oil along with the garlic and onions and soften on a low to medium heat.
Pop in the chorizo and cook until the oils come out of the meat then remove from the heat and take out everything with a spoon leaving only the oil in the pan.
Place back on the heat and pop the seabass in skin side down and cook until the skin is crispy, remove and set aside.
Add back in the onion mix, the mussels, thyme, tomatoes and cider into the pan, put on the lid and turn up the heat.
Cook until the mussels open and discard any that don't, mix in the creme fraiche and chopped parsley and bring back to warm through.
Serve all together with the seabass and a lemon wedge each.