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For the seabass

For the stew

  • Rapeseed oil 20 ml
  • Banana shallots 100 g
  • Sausage, chorizo 50 g
  • Red peppers 50 g
  • Yellow peppers 50 g
  • Harissa Paste 10 g
  • Chickpeas - Tinned 100 g
  • Black olives 10 g
  • Capers, in brine 5 g
  • Raw prawns 140 g
  • Plain yoghurt 30 ml

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.
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