Recipe for Sea Bass and Chorizo
When there is surf rolling onto Chesil Beach there is a good chance that bass will be in feeding amongst the crashing waves. This last week high tide was at dawn, combined with a good surf, made for perfect conditions (please remember this is a dangerous place and don’t attempt to fish if it is too rough – if the beach is empty of fishermen it is too rough!!!!).
It always surprises me just how close bass will follow the lure before they take, sometimes they almost beach themselves in the foaming sea. Thursday I was lucky enough to catch a couple of bass and I kept one for dinner, but by Friday the sea way too rough so I stayed well away.
For more recipes see our Dorset Recipes page.
Sea Bass and Chorizo
- 2 fillets of bass
- 8 cm of chorizo cut into cubes
- braised peppers
- 2 yellow peppers cut into 4cm chunks (any pepper colour will do)
- half sliced onion
- quarter chopped green chilli
- glug white wine
- 100 ml vegetable stock
- handfull basil leaves
- salt & pepper
- Step 1 Fry the onion in olive oil until soft.
- Step 2 Add the white wine and reduce by a half.
- Step 3 Put in the peppers and torn basil leaves and a splash of the stock.
- Step 4 Cover and cook for at least 30 minutes – add more stock if it starts to dry out.
- Step 5 Fry the chorizo in a hot frying pan.
- Step 6 Once there is enough fat, add the bass fillets skin side down and reduce the heat.
- Step 7 Leave until the fish is almost cooked and turn over for the last 30 seconds.