For a hearty but light supper, Michel Roux Jnr has come up with stewed skrei cod on a bed of well seasoned cannellini beans.

There’s the punch of chorizo and the greenness of cavolo nero involved to boot.

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Stewed Skrie with cannellini beans (Norwegian Seafood Council/Steve Lee/PA)
Stewed Skrie with cannellini beans (Norwegian Seafood Council/Steve Lee/PA)
Stewed Skrie with cannellini beans (Norwegian Seafood Council/Steve Lee/PA)
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Nutrition Facts
Stewed cod with cannellini beans and chorizo
Amount Per Serving
Calories 901 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 423mg141%
Sodium 2210mg96%
Potassium 5527mg158%
Carbohydrates 62g21%
Fiber 15g63%
Sugar 8g9%
Protein 192g384%
Vitamin A 4192IU84%
Vitamin C 35mg42%
Calcium 397mg40%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.

Stewed cod with cannellini beans and chorizo

This is ultimate bowl food
Prep Time10 minutes
Cook Time1 hour 25 minutes
Bean soaking5 hours
Total Time6 hours 35 minutes
Course: Main Course
Cuisine: British
Servings: 3
Calories: 901kcal
Author: Michel Roux Jnr

Equipment

  • Large pan
  • Frying pan

Ingredients

  • 3 Norwegian skrei fillets (deboned and skinned) – or any cod available
  • 175 g cooking chorizo
  • 2 small white onions sliced
  • 2 garlic cloves sliced
  • 70 g cavolo nero roughly chopped
  • 125 g cherry tomatoes quartered
  • 1 sprig thyme
  • 200 ml fish stock

For the cannellini beans (best prepared the day before)

  • 240 g dried cannellini beans
  • 1 carrot peeled
  • 1/2 shallot
  • 1 tsp sea salt
  • salt
  • pepper

Method

  • Soak the beans in cold water for at least five hours. Once doubled in size, drain and rinse. Place in a large pan with the carrot and shallot, season and cover with cold water. Bring to the boil, scoop off any foam and reduce heat to a gentle simmer. Cover pan and cook for approximately one hour, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot.
  • Slice the chorizo into bitesize morsels. Sear in a frying pan over med-high heat for three minutes on each side (no fat needed). Remove the chorizo from pan and set aside on kitchen paper. Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about four minutes until tender. Then add the tomatoes and cook for a further five minutes until softened. Finally, add the cooked beans, chorizo, thyme and stock together with the Skrei. Reduce heat to a gentle simmer and cook for approximately eight minutes.
  • Season to taste and discard the sprig of thyme before serving. Plate simply with the skrei placed over a good bed of the stew.

Nutrition

Calories: 901kcal | Carbohydrates: 62g | Protein: 192g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 423mg | Sodium: 2210mg | Potassium: 5527mg | Fiber: 15g | Sugar: 8g | Vitamin A: 4192IU | Vitamin C: 35mg | Calcium: 397mg | Iron: 14mg

Try our roasted cod recipe with a coriander crust.

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