How to make Seabass a la Chorrillana.
This recipe of Seabass a la Chorrillana is light and tasty. You can have it ready and on the table in less than half an hour, and you are allowed to make as many changes to it as you please. If you like your food really hot, then just add more chilli peppers. Otherwise, leave out the chillies completely if you have a sensitive palate. This is ideally served with fluffy white rice, to which you can also add sweetcorn or your favourite vegetables to it.
Ingredients: Serves 2
- 2 sea bass fillets
- 2 tomatoes, peeled and cut in thick slices
- 1 tomato, peeled, seeded and chopped
- 2 red onions, cut in thick slices
- 1 tablespoons mashed garlic
- 1 ají amarillo, cut in thin slices, or 1 tablespoon ají amarillo paste (optional)
- ½ teaspoon dried oregano
- ¼ cup red wine vinegar
- ½ cup fish or vegetable stock
- olive oil
- Coriander leaves
- Put the oil in a cold saucepan, add garlic, ají amarillo paste or slices, dried oregano, salt, pepper, and turn on the heat to the highest setting.
- Add chopped tomato and onion, stir, and add vinegar and stock.
- Sauté for 15 seconds.
- Add sliced tomato and sauté very quickly.
- The sauce should be ready in about 45 seconds if your stove has good heat.
- Meanwhile, season the fish with salt and pepper, and pan fry in a little oil over high heat.
- Do not overcook the fish.
- In a dish put half of the sauce, a fish fillet, cover with cooked onion and sliced tomato, and a sprig of coriander.
- Serve with rice and enjoy!