Cajun bass broth

plate 2 people
clock 30



Pan seared Sea bass and Cajun broth

Serves 2

For the bass:

2 fillets of sea bass, scored skin

1 tsp sea salt

1 tbsp olive oil

For the broth:

100g diced chorizo

1 stick of celery, finely diced

1 shallot finely diced

½ red pepper, finely diced

6-8 cherry tomatoes

2 cloves of garlic

1 red chilli, finely sliced

2 tbsp chopped coriander

1 tbsp chopped thyme

1 tbsp Cajun seasoning

Pinch of saffron

100ml white wine

150ml stock

2 tbsp olive oil

Pinch of smoked sea salt

8-12 cooked mussels [optional]


  1. Start by making your Cajun broth. In a frying pan cook your chorizo in oil with onion, celery, pepper, garlic, chilli and spices. Sauté for 5-10 mins until soft.
  2. Next add in your tomato, herbs, saffron, stock and white wine. Reduce the temperature and simmer for 5 mins. Heat cooked mussels in the broth and stire well for a surf n turf element.
  3. In a frying pan heat olive oil and then season your sea bass with sea salt. Place into the pan skin side down. Cook for 3 mins then turn over and cook for a final 1-2 mins. The skin should be crispy but not burnt.
  4. Serve a generous bowl of warming broth with pan fried sea bass on top.