Baked fish with chorizo and shellfish

Serves 4
Prep time 10 minutes
Cook time 10 minutes

300gm firm fish (moki, monkfish, kahawai, hoki
1 chorizo, diced
300 gm shellfish
¼ cup white wine
¼ cup green olives
1 tsp fennel seed
½ onion, chopped
1-2 garlic cloves, finely chopped
1 tsp chilli flakes
1 cup whole peeled tomatoes, diced
1 cup tomato juice
Salt/ pepper
1 lemon, quarter for garnish


  1. In an ovenproof pan cook chorizo for 2-3 minutes before placing in an oven at 190°C and cook for 7-9 minutes, remove from oven, allow to cool then slice.
  2. Heat a large saucepan over a high heat, add the shellfish and white wine, cover with a lid and shake saucepan from side to side occasionally until clams begin to open (2-3 minutes). Remove opened clams, strain the juice and discard any shellfish that do not open.  Set juice aside until needed.
  3. For the fish, heat a large pan on a medium-high heat, add olive oil and seasoned fish.  Cook skin side down for 3-4 minutes and then place in the oven for another 5 minutes until cooked. Remove from oven and allow to rest.
  4. Heat olive oil in another large saucepan over a medium high heat, add the fennel, onion, chorizo, garlic and chilli, stir for about 3 minutes.
  5. Add tomatoes, juice and continue to cook for another 2-3 minutes add reserved clam juice and simmer for 5 minutes, add reserved shellfish to warm through and toss.
  6. Remove fish from the oven and serve chorizo and clam sauce on top.
  7. Squeeze over lemon juice to taste and season.

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