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    Preparation Time
    25 Mins
    Spice Level  

Spanish Fish One Pot, with Chicken Chorizoby Cook Gourmet

Rs. 598 Serves 2

King Fish simmered in chorizo and saffron spiked broth and chick peas, lemon and parsley. It's lip smacking Spanish flavors make this a superstar dish., whether you are looking for a summery style Sunday lunch or a easy dinner main with wow factor. Get Scoffing

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories360


    Non Stick Pan
    Black Pepper

INGREDIENTSPortion for 2

    300 gms Surmai
    100 gms Chorizo
    1 pinch saffron
    100 ml white wine
    200 ml Tomato Puree
    Spice Mix
    100 gms Chickpeas Boiled
    1 Onion Chopped
    2 Cloves Garlic, Minced
    1.25 tsp Chicken Aromat Powder
    2 tsp Sugar
    2 tbsp Parsley
    2 tbsp Olive Oil
    4 Dinner Rolls
    1 Lemon

    Cook Gourmet

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      Prepare Chicken Stock In a saucepan bring 1 cup (240 ml) of water to boil, add chicken aromat powder, mix well and keep aside.


      Cook Chorizo In a non-stick pan heat olive oil over medium heat, add chorizo and cook for 2 minutes, until it starts to char at edges. Switch off heat, remove it from the pan and put in a bowl, leave the oil behind as we would cook the fish in it.


      Cook Aromatics for Fish Bring the remaining olive oil in the pan to heat over medium flame. Add onions and cook for 2 minutes until they are soft, then add garlic and cook for another 1 minute until garlic starts releasing its aroma.


      Add Saffron, Wine, Chicken Stock & Tomato Puree Add saffron, wine, chicken stock, tomato puree and sugar to the onion and garlic mixture. Reduce the heat to low, cover and cook for 5 minutes. After 5 minutes add spice mix, salt and black pepper to taste, mix well.


      Add Chorizo, Chickpeas & Lemon Juice Then add cooked chorizo, chickpeas and lemon juice (1 lemon) and cook for 3 minutes in open on low flame. Chickpeas would be cooked through.


      Add Fish. Cook for 3 minutes & Serve Now place the fish fillets into the pan, cover and cook for 1.5 minutes on low flame. Open the lid, flip around the fish pieces and cook for another 1.5 minutes with lid covered. Stir in the parsley and switch off heat. Serve with Dinner Rolls

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