* Percent Daily Values are based on a 2000 calorie diet.
Stewed cod with cannellini beans and chorizo
This is ultimate bowl food
Prep Time10 minutesmins
Cook Time1 hourhr25 minutesmins
Bean soaking5 hourshrs
Total Time6 hourshrs35 minutesmins
Course: Main Course
Cuisine: British
Servings: 3
Calories: 901kcal
Author: Michel Roux Jnr
Equipment
Large pan
Frying pan
Ingredients
3Norwegian skrei fillets(deboned and skinned) – or any cod available
175g cooking chorizo
2small white onionssliced
2garlic clovessliced
70gcavolo neroroughly chopped
125gcherry tomatoesquartered
1sprig thyme
200mlfish stock
For the cannellini beans (best prepared the day before)
240gdried cannellini beans
1carrotpeeled
1/2shallot
1tspsea 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.