Prepare 4 baby potatoes, peel and boil in chicken stock for 20-25 minutes or until soft.
Add a tiny bit of olive oil in to a saucepan, chop the carrots, celery and shallots and add to the saucepan cook for 2-3 minutes.
Add 100ml of white wine and boil for two minutes to burn off the alcohol, add the chopped garlic. Add 400ml of fish stock, a pinch of saffron and a squirt of fresh lemon juice. Leave to reduce to about a third.
While your sauce is reducing prepare the mussels. Remove the beards using a knife and only use the mussels that close when tapped on a hard surface.
Heat a frying pan and add about half an inch of water. When the water is boiling add the mussels. Once they start to open take off the heat, this will only take a few minutes.
Stir fry the samphire with a tiny bit of oil for about 3-4 minutes.
Go back to the sauce and sieve the stock then add the cream and stir well, keep it on the hob on a low heat.
Season the fish with salt and pepper and lemon juice. Heat some oil on the pan until nice and hot. Add the fish skin side down and cook for 4-5 minutes depending on the thickness of the fish. Using a knob of butter add to the pan and baste the fish. Turn it over and cook for a further 4-5 minutes. Turn the fish if it’s browning too quickly.
Plate the food up with the samphire in the middle. Potatoes, mussels and chorizo around the sides of the plate. Pour the saffron cream on and add the fish so the skin is facing up.