Stewed Skrei Cod with Cannellini Beans and Chorizo


“The king of classics, Michel Roux Jr takes comfort food to a new level with this warming stew using top of the cods – sustainable Skrei – from the cold, clear waters of Northern Norway. Totally moreish family fodder, best served straight at the whole table to tuck into”.



3 thick 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 (best prepared the day before):

240g dried cannellini beans

1 carrot, peeled

½ shallot

1 tsp sea salt

Salt and pepper



Prepare the beans (ideally the day before): 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 in 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.

To serve: Take the dish straight to the table for everyone to tuck into, topping a good bed of the stew with a chunky Skrei cod fillet.