Sautéed Barramundi with Potatoes in Chorizo-Mussel Broth

Cook time:
Serves 4 Ingredients: 9 - large cloves garlic: 4 unpeeled, 2 thinly sliced and 3 finely minced, 2/3 cup - extra virgin olive oil, 1 ½ pounds - medium yukon gold potatoes, peeled, Salt, 3 - large shallots, sliced thin, plus 1/4 cup minced shallots, 1/2 cup - dry white wine, 1 pound - mussels, scrubbed, 2 ounces - chorizo, preferably Spanish, peeled and sliced thin, 1 cup - clam juice, 5 branches - thyme, 5 branches - rosemary, 4 tablespoons - butter, 5 tablespoons - minced flat-leaf parsley, 3 tablespoons - lemon juice, 20 to 24 ounces - skinless barramundi fillets, in 4 portions, Freshly ground white pepper,
The Current Recipes
Chef Inspired

Sautéed Barramundi With Potatoes
in Chorizo-Mussel Broth

  • 15m prep
  • 50m cook
  • Serves 4
  • RECIPE CREATED BY
    Team Australis

  • Pairs with Rosé

  • Perfect for Entertaining

  • Perfect for Dinner Parties

Ingredients

  • 9 large cloves garlic: 4 unpeeled, 2 thinly sliced and 3 finely minced
  • 2/3 cup extra virgin olive oil
  • 1 ½ pounds medium yukon gold potatoes, peeled
  • Salt
  • 3 large shallots, sliced thin, plus 1/4 cup minced shallots
  • 1/2 cup dry white wine
  • 1 pound mussels, scrubbed
  • 2 ounces chorizo, preferably Spanish, peeled and sliced thin
  • 1 cup clam juice
  • 5 branches thyme
  • 5 branches rosemary
  • 4 tablespoons butter
  • 5 tablespoons minced flat-leaf parsley
  • 3 tablespoons lemon juice
  • 20 to 24 ounces skinless barramundi fillets, in 4 portions
  • Freshly ground white pepper
Suggested sides
  • Crusty
    Bread
  • Sautéed
    Greens
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