Rock Fish with White Bean, Tomato and Chorizo Broth

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Ready in 35 minutes

Serves 5 people

Ingredients

● Fish Filet with Skin on (any white fish)

● 5 to 6 Cloves of Garlic

● White Onion

● ½ of Leek

● ¼ Cup of Spanish Chorizo

● ¼ Cup of San Marzano Tomatoes

● ¼ Cup of Cherry Tomatoes

● 1 Cup of Chicken Stock or any other Stock

● 1 Cup of White Beans

● 1 Bay leaf

Preparation

1. Sauté your sliced garlic, leeks and onion till a little golden brown in good quality olive oil in medium heat. Add your sliced chorizo and cook for 2 min. Add your cherry tomatoes and San Marzano tomatoes and cook for a couple of minutes, add bay leaf and chicken stock, white beans and turn heat to low and simmer for 10 min.

2. In another sauté pan turn heat high, add kale and stir slowly for 1 min, then add a nice drizzle of olive oil, cook for 3 more min and finish with salt and pepper.

3. On a plate with paper towels place your filet of fish with skin side down to make sure it is nice and dry. Score your filet with a knife on skin gently 3 or 4 times before adding to the pan. Get your pan hot to a medium heat, add drizzle of blended oil (olive oil and canola oil). Salt and pepper your fish then with skin side down add to pan till nice and golden, make sure to push fish down for skin to be extra crispy. Turn it over and cook for a couple more minutes till done. Add kale to beans and chorizo, put filet on top skin side up. Put Watercress on top, finish with lemon and a nice drizzle of olive oil, really well.


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Manlio Melloni

Born and raised in sugar and coffee country, Costa Rica is where it all got started. From an Italian Bolognese Father, home cooked meals were a staple in Manlio’s household. From his Moms Costarican humble cooking to his Dads Bolognese sauces, pastas and wine pairings were taught at an early time in his life. Being around his Mom and Grandma in the kitchen made him more and more curious about the art of food. He decided to educate himself further, so Manlio went to the school, LeCordon Bleu and graduated with honors. He worked at hotels and fine dining restaurants. He later moved to Florida and worked in the Florida Keys at a small Spanish tapas restaurant. The food there linked him back to the food that he grew up with and that he knows and loves as ‘rustic, simple food’. With some of the best ocean fishing in the world all around him, the Florida Keys gave him a new-found love for ocean food that changed his life. Manlio then decided to move to Naples, Florida to work under a phenomenal Italian chef, whom made rustic Italian food that could easily beat a 5 Star Michelin Restaurant. Manlio has been cooking now for 10 years. Cooking has changed his life. His passion lies in cooking - learning, researching and developing the art of food.