Barramundi Asopado with Chorizo, Cannellini Beans and Garlic Bread


Cooking time: 1.25 hours

Serves: 4


  • 2 packets barramundi
  • 1 chorizo
  • 6 garlic cloves
  • 1 onion
  • ¼ bunch shallots
  • ½ fennel
  • ½ bunch thyme
  • ½ bunch parsley
  • ½ bunch coriander
  • 2 bay leaves
  • 60g baby spinach leaves
  • 1 tin chopped tomato
  • ½ tsp oregano
  • ½ tsp smoked paprika
  • ½ tsp ground turmeric
  • 1 loaf Turkish bread
  • 2 tins cannellini beans
  • 125g butter
  • 1 tsp brown sugar
  • Olive oil
  • Salt & Pepper


1. Give all your vegies a little wash. Preheat the oven to 180°. Remove butter from the fridge to reach room temperature and soften. Marinate the barramundi with olive oil, oregano, paprika and salt and pepper. Finely chop shallots, thyme, onion and fennel. Finely slice half of the garlic cloves and cut the chorizo into 1cm thick slices. Pick leaves from coriander and chop the stalks.

2. In a hot saucepan on a medium-high heat, drizzle olive oil and cook chorizo for approx. 2 mins before adding onion and sliced garlic. Cook for approx. 3 mins until golden then add fennel and bay leaves. Add tin tomato, brown sugar, ground turmeric, coriander stalks and 2 cups of water to saucepan. Bring to the boil, reduce heat to low and simmer for approx. 15 mins

3. Pick leaves from parsley and finely chop, discard stems. Mince the remaining 3 garlic cloves. Add ingredients to a mixing bowl with butter and combine well. Slice Turkish bread at 1cm intervals and only ¾ of the way through the loaf. Spread the butter throughout these slices generously. Place in a baking tray lined with baking paper, and cook in the oven for approx. 10 mins until golden.

4. Drain cannellini beans and add to the sauce

5. In a hot frying pan on a high heat, drizzle olive oil and sear barramundi flesh side down first for approx. 3 mins. Turn and sear skin for approx. 5 mins until skin is crispy and golden and the barramundi is cooked through.

6. Add the baby spinach leaves to the pot. Serve bean and chorizo sauce with crispy skin barramundi and garlic bread. Garnish with remaining coriander leaves.