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Sea Bass On Smoky Chorizo Chowder

Sea Bass On Smoky Chorizo Chowder

Rating
4.5rating out of 5

(937 reviews from our customers)

Prep Time

35 min

Cuisine

Spanish

Chowder is a thick, creamy seafood soup, traditionally cooked on rough seas by rugged cabin crew. We've come up with a modernised land-friendly version, seasoned with smoky chorizo, nutrient-rich baby kale leaves (no scurvy on our ship!) and finished with a crispy sea bass fillet. A real chowd-er pleaser!

Prep Time

35 min

Cuisine

Spanish

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
garlic-clove
1 garlic clove
Mini-cooking-chorizo
100g British mini cooking chorizo
paprika
1 tsp smoked paprika
chilli flakes 3.18
1/2 tsp fiery chilli flakes
Sea Bass fillets
2 sea bass fillets †
Potatoes
300g potatoes
baby kale
50g baby kale
You Will Need
Butter, flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 100g British mini cooking chorizo
  • 1 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • 300g potatoes
  • 50g baby kale
Typical Values per 100g per serving
Energy 648 kJ
154 kcal
2102 kJ
501 kcal
Fat
of which saturates
8.6 g
2.6 g
27.8 g
8.5 g
Carbohydrate
of which sugars
10.2 g
0.8 g
33.1 g
2.5 g
Fibre 1.2 g 3.8 g
Protein 9.9 g 32 g
Salt 0.6 g 1.96 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
1 tsp smoked paprika
ground smoked paprika
1/2 tsp dried chilli flakes
dried chilli flakes
2 x 85g sea bass fillets
sea bass (fish)100%
300g potatoes
potato
50g baby kale
kale
Allergens
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sea Bass On Smoky Chorizo Chowder

Boil a kettle 

Peel and finely chop the shallot[s]

Peel and finely chop (or grate) the garlic

Chop the mini cooking chorizo into very small chunks 

 

2 Sea Bass On Smoky Chorizo Chowder

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a large knob of butter over a medium heat

Once hot, add the chopped chorizo and cook for 4-5 min or until sizzling

Add the chopped shallot, chopped garlic, smoked paprika and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min

Add 1 tbsp [2 tbsp] flour and cook for 1 min 

3 Sea Bass On Smoky Chorizo Chowder

Add 500ml [1L] milk to the pan and bring to the boil over a high heat, stirring until a smooth sauce has formed, approx. 3-4 min

4 Sea Bass On Smoky Chorizo Chowder

Meanwhile, peel and chop the potatoes into bite-sized pieces

Add the chopped potatoes and 150ml [300ml] boiled water to the pan and cook, covered, over a medium heat for 18-22 min or until the potatoes are fork-tender - this is your chorizo chowder 

 Tip: stir the chowder occasionally to stop the potatoes from sticking to the pan 

5 Sea Bass On Smoky Chorizo Chowder

Once the potatoes are tender, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil & a knob of butter over a medium-high heat 

Season the sea bass skin generously with salt

Once hot, add the sea bass to the pan, skin side down, and cook for 3-4 min 

Tip: try not to move the sea bass around the pan, as this will prevent it from crisping up

 

6 Sea Bass On Smoky Chorizo Chowder

Flip the sea bass and cook for a further 1 min, or until it's cooked through

Once cooked, remove the pan from the heat and set aside, leaving the sea bass in the pan until serving

 

7 Sea Bass On Smoky Chorizo Chowder

Once the potatoes are tender, wash the baby kale, then add it to the chorizo chowder and cover with a lid

Cook for 1-2 min or until the baby kale has wilted 

Season generously with both salt and pepper 

Tip: if the chorizo chowder looks a bit thick, loosen it with a generous splash of milk

8

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Serve the crispy sea bass over the chorizo chowder in large bowls 

Enjoy!

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