Seafood Recipes

Cod with Chorizo

A few weeks ago we had the pleasure of welcoming professional chef Stephen Terry and his family to Bluestone National Park Resort whilst he was in the area for the Lawrenny Fish Festival. The event was a great success and the Bluestone Foundation volunteers were on hand to help! During his stay Stephen cooked up some treats to show off Pembrokeshire’s fantastic seafood at its finest.

Chef Stephen Terry 

Cod with Chorizo in a Piquillo Pepper Dressing

Serves 6 people


  • 6 Cod portions 4/5oz
  • 100g Piquillo peppers
  • 1 tbsp Sherry Vinegar
  • 4 tbsp olive oil
  • Halen Mon Sea Salt
  • Garnish
  • Cooked and halved Pink Fir Apple Potatoes
  • 18 Padron peppers
  • Radicchio
  • 24 slices of spicy cooking Chorizo
  • Small bunch picked flat parsley
  • 1 tbsp olive oil


1. Place the peppers and sherry vinegar into a blender and blend for 2 minutes until a smooth paste is created.

2. Slowly add the olive oil to create an emulsion and season.

3. To cook the Cod, heat a little olive oil over a medium flame in a non-stick pan.

4. Place the Cod portions in the pan skin side down and cook for 2 – 3 minutes, turn over and place in an oven at 160°C for 4 minutes.

5. Remove, place Cod on a plate and rest for 2 – 3 minutes.

6. Place the chorizo into a medium/hot frying pan with the olive oil.

7. Once the oil starts to render out of the chorizo add the potatoes and cook so they become golden brown add the pardon peppers to the pan and cook for 4 – 5 minutes.

8. Add the radicchio and flat parsley and cook for a further 3 – 4 minutes, add any juices from the resting Cod.

9. Check seasoning and serve over Cod when it has been taken out of the oven and rested for 2 – 3 minutes.

Roast Sea bass with white Crab, brown shrimp & Bucatini pasta

Roast Sea Bass
Serves 4


  • 4 sea bass fillets or 5 – 6oz portions from larger fillets
  • 100g cooked White Crab meat
  • 100g brown shrimp
  • 300g Bucatini pasta tubes
  • 1 clove garlic, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • Shallots, finely diced
  • 1 handful flat parsley, roughly chopped
  • 1 tbsp capers
  • 50 g fresh breadcrumbs, cooked in brown butter, seasoned and drained
  • 200g raw washed Spinach
  • Olive oil for cooking


1. Bring a large pan of salted water to the boil and heat a medium sized (approx 20cm) non-stick pan over a medium heat with a little olive oil.

2. Place the bass portions, skin side down, into the non-stick pan and cook for 3 – 4 minutes or until the skin is golden brown.

3. Turn the bass and place into a preheated oven at 160°C for 4 minutes.

4. Place the pasta into the salted boiling water and follow the manufacturer’s cooking instructions (approx 9 – 10 minutes).

5. Remove the bass from the oven and place onto a tray to rest.

6. Return the bass pan to a medium heat on the stove, add a splash of olive oil and add the finely chopped shallot, garlic, chilli & parsley cook for 3 – 4 minutes add the crabmeat, shrimp and cooked pasta*, season to taste.

*Strain the pasta over the spinach in a large bowl to cook it, leave for 3 – 4 minutes strain thoroughly and season with a little olive oil & salt. Serve the bass on the spinach with the pasta by the side.

Categories:Food and Drink