Seared sea bass with chorizo-pepper sauce

What goes in

• 2 sea bass fillets (about 150 g each)
• 1 red bell pepper
• 2 medium tomatoes
• 2 sprigs fresh thyme
• 3 garlic cloves
• 1 medium potato, peeled
• 80 g dry chorizo, plus extra for grating
• 1 fresh red chili pepper
• 1 white onion
• 20 g butter
• 200 ml water
• 1 tsp grated fresh ginger
• 1 tbsp olive oil
• Salt and pepper to taste

How to do it

1. 01

   Chop the red bell pepper into strips and add to a heated wok with olive oil.

2. 02

   Cut the tomatoes into quarters and add to the wok.

3. 03

   Add fresh thyme sprigs and stir with a wooden spatula.

4. 04

   Smash the garlic cloves and add to the wok along with the chopped peeled potato.

5. 05

   Chop the dry chorizo and add to the wok, then add the whole red chili pepper.

6. 06

   Chop the white onion and add to the wok.

7. 07

   Add the butter and pour in the water. Simmer until vegetables are tender.

8. 08

   Grate fresh ginger directly over the wok and stir.

9. 09

   Use a hand blender to puree the mixture into a smooth sauce. Taste and adjust seasoning.

10. 10

    Pour the pureed sauce onto a serving plate.

11. 11

    Place the raw sea bass fillet on top of the sauce.

12. 12

    Use a kitchen torch to sear the surface of the fish until cooked to your liking.

13. 13

    Grate a piece of chorizo over the seared fish and serve immediately.