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This dish of fish, sausage and potatoes is a classic Spanish combination, earthy and bursting with flavour at the same time. I used halibut here but red snapper, sea bass, grouper or even cod can be substituted.

IMG_4787IMG_4789IMG_4790IMG_4791IMG_4792IMG_4795Serves 4


500 g / 1 pound mussels, cleaned
1/4 cup dry white wine
1/4 cup water
2 tablespoons olive oil
2 large potatoes, peeled and sliced, (about 1/4 inch / 5 mm)
1 piece chorizo, cut into about 16 slices (about 170 g / 6 oz)
1 medium onion, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
4 halibut fillets (170 g / 6 oz each)
1 tablespoon chopped fresh parsley


Preheat the oven to 200 C / 400 F
Place the water and wine in a large saucepan
Add the mussels, cover and boil for 3 to 4 minutes, until the mussels open
Drain and keep the liquid, strain to remove any bits of sand and grit
Discard any mussels that did not open
Remove and discard the tops of the shells
Pour the reserved and strained liquid over the mussels and set aside
Heat the oil in a large skillet over medium heat
Add the sliced potatoes and chorizo
Cook for about 10 minutes, until lightly golden and tender
Add the onion and garlic
Stir in the reserved mussels and liquid
Bring to the boil, reduce the heat and simmer for 3 minutes
Add salt and pepper to taste
Meanwhile rub the fish fillets with olive oil
Arrange on a tray and place in the oven
Bake for about 10 minutes, depending on the thickness of the fish
Place some potatoes, chorizo, mussels in a deep plate
Arrange a fish fillet on top and sprinkle with parsley