A memorable Spanish Feast: Sea Bass, Chickpeas, and Chorizo Casserole

This dish is a vibrant fusion of Spanish flavors, expertly combining the richness of chorizo with the earthiness of chickpeas and the freshness of perfectly cooked seabass. The chorizo adds a bold, savory kick, while the chickpeas contribute a nutty and satisfying texture, making each bite a unique experience. The casserole itself is a harmonious blend of sweet peppers, smoky paprika, and rich tomato passata, creating a hearty yet light base that perfectly complements the delicate, flaky seabass.

Ingredients

• 1 fresh seabass
• Mixed peppers (yellow, red, green)
• 4 garlic cloves
• 3 tablespoons of smoked paprika
• 500g tomato passata
• 20g rosemary
• 2 red onions
• 2 mildly spicy Chorizo sausages
• 20g parsley
• 100g white chickpeas
• 100g black chickpeas
• Salt
• Pepper
• Extra virgin olive oil
• Micro basil for garnish

Instructions

For the casserole

• Prepare the Chickpeas. Start by covering the chickpeas with cold water and letting them soak for about 12 hours. This step is essential to ensure they cook properly and become tender. After soaking, drain the chickpeas and place them in a large pot. Cover them with fresh cold water again and bring them to a boil. Once the water is boiling, add two bay leaves and three whole garlic cloves. Simmer for about 45–60 minutes or until the chickpeas are soft but not mushy. I prefer using plain water instead of vegetable stock to preserve the chickpeas’ natural, nutty flavour. Once cooked, set them aside.

• Prepare the Vegetables and Chorizo. While the chickpeas are cooking, prepare the vegetables and chorizo. Start by cutting the peppers into 1 cm cubes—this uniform size will help the vegetables cook evenly. Next, finely chop the red onions, garlic, and fresh rosemary. Set them aside in separate bowls for easy access. Then, slice the chorizo into bite-sized pieces, aiming for a size similar to the peppers, so the sausage and vegetables are well-matched in texture.

• Cook the Casserole. In a large casserole dish, heat a generous amount of extra virgin olive oil over medium heat. Once the oil is hot, add the chorizo pieces and cook them until they are browned and release their flavorful oil. This should take about 5 minutes. The chorizo will infuse the oil with a wonderfully smoky and savoury aroma.

• Add the smoked paprika, onions, garlic, and rosemary to the casserole and cook everything together for about 5–10 minutes, stirring occasionally. This will allow the spices to bloom and the onions and garlic to soften. Once the mixture is fragrant and golden, stir in the diced peppers and cooked chickpeas. After about 2 minutes of stirring, pour in the tomato passata, which will give the casserole its rich, slightly sweet base.

• Bring the mixture to a boil and reduce the heat to a simmer. Let it cook uncovered for about 15–20 minutes. It’s important not to overcook the peppers—aim to keep them crunchy, providing a satisfying texture contrast to the softer chickpeas and sausage. Season with salt and pepper to taste, then stir in a handful of chopped parsley to brighten the dish.

For the sea bass

• Prepare the Seabass. While the casserole is simmering, it’s time to prepare the seabass. Start by filleting the fish, making sure to remove the belly and any bones. You want the fillets to be smooth and boneless for easy eating.

• Heat a non-stick pan over medium-high heat and add a small amount of oil along with a touch of butter for extra flavour. Once the pan is hot, place the seabass fillets in the pan skin-side down. Allow the fish to cook for about 3-4 minutes until the skin is golden brown and crispy.

• I prefer cooking the fish only on one side, as this allows the skin to stay crispy while keeping the flesh juicy and tender. To ensure even cooking, use a hot but not excessively hot pan and continuously baste the fish with the fat in the pan. This gentle technique ensures the fish is cooked through without drying out.

to Plate up

• Plate and Serve. To serve, spoon a generous portion of the hearty casserole onto each plate, making sure to include a good mix of the chorizo, chickpeas, and peppers. Place a seabass fillet on top of the casserole. Garnish with fresh micro basil and a drizzle of extra virgin olive oil for added richness and a touch of freshness. This dish makes for a beautifully balanced meal that’s both comforting and refined.

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