Skrei with chickpea and chorizo stew
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José Pizarro serves up beautifully flaky pan-fried Norwegian Skrei cod on a bed of chickpea and chorizo stew 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.
First published in 2018
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Ingredients
Metric
Imperial
Skrei
- 4 Skrei cod fillets, each weighing 200g, skin-on
- olive oil, for pan-frying and finishing
- salt
Chickpea and chorizo stew
- 300g of dried chickpeas
- 4 tbsp of extra virgin olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 300g of fresh chorizo, spicy
- 900ml of chicken stock
- 1 bay leaf
- 2 medium potatoes, cubed
- sea salt
- freshly ground black pepper
- 1 handful of flat-leaf parsley, chopped (optional)
SAVE RECIPE
Method
1
Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best
- 300g of dried chickpeas
2
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
- 2 carrots, chopped
- 4 tbsp of extra virgin olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 300g of fresh chorizo, spicy
3
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
- 1 bay leaf
- 900ml of chicken stock
- 2 medium potatoes, cubed
4
Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you would like a more soupy consistency
5
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
- salt
- 4 Skrei cod fillets, each weighing 200g, skin-on
- olive oil, for pan-frying and finishing
6
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
- 1 handful of flat-leaf parsley, chopped (optional)
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