Pescado a la Macho




  • 1 170g cod fillet marinated in oil, salt & pepper
  • 5 squid rings
  • 5 mussels
  • 8 crayfish tails
  • 5 peeled tiger prawns
  • 200ml a la macho sauce per portion
  • 100ml vegetable stock

To make the a la macho sauce:

  • 40g diced red onion
  • 7 ml veg oil
  • 1 teaspoon of red chilli sauce
  • 2 teaspoons paprika
  • 1 / 4 teaspoon cumin seeds
  • 40ml white wine (Chilean chardonnay)
  • 1 teaspoon fish bouillon
  • 40ml crayfish brine
  • 40g chopped parsley
  • Pinch teaspoon salt
  • Pinch cracked black pepper


  1. Heat the oil in the pan and add the red onions & the cumin seeds, cook without colouring
  2. Then stir in the paprika and fish bouillon, then add the wine, barts chilli sauce, crayfish brine, whipping cream, bring to a simmer add the parsley.
  3. Cook for approx. 5-10 minutes to thicken slightly.

To serve:

  1. Place the stock in a stainless steel pan with the cod fillet & heat through.
  2. Poach the fillet for approximately 1 minute then add the other fish apart from the crayfish tails.
  3. Add the a la macho sauce.
  4. Heat through until all fish is cooked and the sauce thickens slightly the add the crayfish tails.
  5. Plate with 150g of rice, 15 fine green beans tossed in a teaspoon of garlic & chilli butter. Garnish with a lemon wedge & watercress.