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1 hour 20 minutes, plus at least 6 hours to soak the chickpeas
PT1H20M
PT6H
José Pizarro serves up beautifully flaky pan-fried Norwegian Skrei cod on a bed of chickpea and chorizostew in this stunning recipe. The rich, comforting flavours of the dish make it ideal for the colder months, perfect for Skrei's short season, which runs from January to April.
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Heat the oil for the stew in a saucepan and lightly fry the chopped garlic, onion and carrots. When the vegetables are nicely golden, slice the chorizo and add to the pan. Sauté until brown all over
Add the stock and the bay leaf. Bring to the boil, add the chickpeas and the potatoes and cook for about 1 hour, nibbling occasionally to see if the chickpeas and potatoes are cooked. Skim off any foam or chorizo fat that comes to the surface during cooking
To cook the fish, heat the oil in a heavy-based frying pan over a medium heat. Once the pan is hot, season the skin with a little salt and pan-roast the skin-side down until golden and crisp. This will take 2–3 minutes
Gently turn the fillets over and continue to cook for another 2–3 minutes until the flesh turns white and starts to firm up. Remove from the heat and allow to rest and cook through a little further for 2 more minutes until the centre is almost cooked
7
Divide the stew between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any
With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.
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Skrei with chickpea and chorizo stew
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