Crispy Sea Bass With Smoky Chorizo Chowder

Boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Peel and chop your potato[es] into small bite-sized pieces

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

Once melted, add your diced chorizo and cook for 4-5 min or until crispy

Once crispy, add the chopped onion, chopped garlic and ground smoked paprika and cook for 1 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min further

Add 100ml [130ml] [170ml] milk with 450ml [600ml] [750ml] boiled water, your vegetable stock mix and a pinch of salt

Add the chopped potato then bring to boil over a high heat

Once boiling, reduce the heat to medium and cook for an initial 15 min or until the potatoes are tender – this is your chorizo chowder

Tip: Stir occasionally to stop it sticking!

While the chowder is cooking, drain and rinse your butter beans and wash your shredded kale then pat dry with kitchen paper

Once the potatoes are tender, add your soft cheese, kale and drained butter beans to the chorizo chowder, stir it all together and cover with a lid

Cook for a further 5 min or until the kale is wilted and the butter beans are warmed through

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Pat your sea bass fillet[s] dry with kitchen paper and season on both sides with a pinch of salt

Once hot, add the sea bass to the pan, skin side down, and cook for 6 min

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

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

Tip: Your fish is cooked once it turns opaque and flakes easily