Fish chowder with 'piri-piri' sauce and fennel salad



For the fish chowder

  • 2-3 tbsp olive oil
  • 2 onions, peeled, finely chopped
  • pinch sea salt
  • 3 garlic cloves, peeled, finely chopped
  • 100g/3½oz cooking chorizo, skin removed, roughly chopped
  • 1 medium red chilli, finely sliced
  • reserved fennel stem, finely chopped (see below)
  • 1 red pepper, seeds removed, sliced
  • salt and freshly ground black pepper
  • 2 large floury potatoes, such as Maris Piper or King Edward, peeled, chopped
  • pinch saffron threads, infused in 1 glass dry white wine
  • 500ml/17fl oz fish stock or vegetable stock
  • 1 x 400g/14oz can chopped tomatoes
  • 8-12 fresh prawns, heads and shells removed, de-veined
  • 450g/1 lb cod fillet, skin removed, chopped
  • 8-12 mussels, rinsed, cleaned, de-bearded (discard any mussels that do not close tightly when tapped)

For the fennel salad

  • 1 fennel bulb, finely sliced, stem reserved for chowder, green fronds reserved for the piri-piri sauce
  • 1 red chilli, finely chopped
  • bunch fresh flatleaf parsley, leaves only
  • ½ lemon, juice only

For the 'piri-piri' sauce

For the bread

For the sea bass

  • 4-6 wild sea bass fillets (about 500g/1 lb in total), skin scored several times using a sharp knife
  • 3-4 tbsp olive oil
  • salt, to taste
  • ½ lemon