Michel Roux Jr nods to his traditional French cooking with this stew, which uses seasonal Norwegian Skrei cod and pairs it with hearty Mediterranean flavours.
Check out the video, or read the recipe below.
- 3 Norwegian Skrei fillets (deboned and skinned)
- 175g cooking chorizo
- 2 small white onions, sliced
- 2 garlic cloves, sliced
- 70g cavolo nero, roughly chopped
- 125g cherry tomatoes, quartered
- 1 sprig thyme
- 200ml fish stock
- 2 tbsp olive oil
For the cannellini beans
- Dried cannellini beans
- 1 carrot, peeled
- ½ shallot
- 1 tsp sea salt
- Salt and pepper
- The day before you want to cook this dish, soak the beans in cold water for at least 5 hours. Once doubled in size, drain and rinse.
- Place in a large pan with the veggies, 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 1 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 3 minutes on each side (no fat needed). Remove 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 4 minutes until tender.
- Then add the tomatoes and cook for a further 5 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 8 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.
For more information on Skrei, go to seafoodfromnorway.co.uk