Sea Bass with Black Curanto Rocks
Serves 6
• 6 portions Sea Bass
Curanto paste

• 18oz Clams
• 18oz Mussels
• 18oz Pork ribs
• 3 units Chicken Thighs
• Chorizo sausage or Ahumada
• 10oz Onion
• 0.3oz Paprika
• 17oz White wine
• 4oz Cream Cheese

Wash all seafood. Heat the olive oil in a large pot
and sauté the onion with the garlic, mild chilli
pepper and cumin. Add the sausage, the pork ribs
and chicken. Add the white wine and cook. Finally
add the mussels and clams. Cook for ten minutes
and cover the pot.

Mashed Potatoes

• 6.4oz Potatoes
• 1 unit yolk
• 2oz Flour
• 0.7oz squid ink

Peel and cut the potatoes. Place in a pot, cover
with salted cold water, and bring to a boil and cook
until tender for 15 to 20 minutes. Drain. Mash the
potatoes. Mix the mashed potatoes with egg yolks,
flour, salt, pepper. Fill with curanto paste and fry.

Sear the sea bass with salt and pepper and place
the rock on top using the liquid from the stew as a
sauce to garnish the plate.