For the seabass:

For the stew:

  • Sausage, chorizo 50 g
  • Banana shallots 100 g
  • Red Pepper 50 g
  • Yellow peppers 50 g
  • Rapeseed oil 20 ml
  • Chickpeas canned in water 100 g
  • Shellfish, prawns (raw) 140 g
  • Black olives 10 g
  • Plain yogurt 30 ml
  • Capers, in brine 5 g

To serve:

  • Lemon 50 g
  • Micro herbs 1 g
  1. For the seabass:

    • Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.
    • Place the fish into a small pan and ladle enough bouillon in to cover the bottom of the pan.
    • Loosely cover with foil then bake for 6-8 minutes.
  2. For the stew:

    • Peel and dice the shallots, dice the peppers and slice the chorizo.
    • Heat the oil and sweat the vegetables and chorizo without colour for 2-3 minutes then add in the chick peas, KNORR Professional Garlic Pureeand harissa paste.
    • Cook for a further 1-2 minutes then add in the prawns and pour in the remaining bouillon.
    • Simmer for 3-4minutes then add in the olives and capers.
    • Remove from the heat and stir in the yoghurt.
  3. To serve:

    • Squeeze the lemon into the stew then spoon into serving bowls.
    • Sit the seabass on top and garnish with the micro herbs.