STEWED SKREI WITH CANNELLINI
BEANS AND CHORIZO SERVES 3
1
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.
2
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 leſt in pan to sear the onions, garlic and cavolo nero. Cook for about four minutes until tender. Ten add the tomatoes and cook for a further five minutes until soſtened. 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.
3
Season to taste and discard the sprig of thyme before serving.
Plate simply with the skrei placed over a good bed of the stew.
INCREDIENTS
Recipe from Michelin-starred chef Michel Roux Jr, courtesy of the Norwegian Seafood Council. Skrei is available during the January-April season from Harrods, Selfridges, Booths, Whole Foods Market, quality fishmongers and top restaurants (season timings according to the migratory progress of the Skrei).
38 / PROPERTYMAIL * 3 Norwegian skrei fillets (deboned and skinned) or any cod available
*175g cooking chorizo *2 small white onions, sliced *2 garlic cloves, sliced *70g cavolo nero, roughly chopped *125g cherry tomatoes, quar tered *1 sprig thyme *200ml fish stock *For the cannellini beans (best prepared the day before): *240g dried cannellini beans *1 carrot, peeled *1/2 shallot *1tsp sea salt *Salt and pepper
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