- For the chorizo casserole:
- 30ml olive oil
- 2 banana shallots, halved lengthwise and thinly sliced
- 2 cloves garlic, sliced
- 75ml white wine
- 300ml vegetable stock
- 3 mild cooking chorizo, halved lengthwise and cut into chunks
- 1 tin butterbeans, drained.
- 1 tbs flat leaf parsley, roughly chopped
- flaky sea salt and freshly ground black pepper
- For the Norwegian cod:
- 4 x 150g thick, boneless Norwegian cod fillet portions
- 30ml olive oil
- 40g unsalted butter
- flaky sea salt and freshly ground black pepper
- To serve:
- 200g spinach, wilted
Roast Norwegian Cod with white beans and chorizo
Roast Norwegian Cod with white beans and chorizo
Roast Norwegian Cod with white beans and chorizo
Ingredients
Method
For the casserole, heat the olive oil in a sauté pan and add the shallots along with a pinch of salt.
Cook gently for 6-8 minutes until starting to soften. Add the garlic and continue to cook for another 2 minutes. Pour in the wine and reduce over a high heat.
Add the stock and reduce by a third. In a frying pan, sear the chorizo, caramelising well. Add the chorizo and drained beans to the shallot mix. Season well and cook until the liquid is syrupy.
Season the skin side of the Norwegian cod portions and dust lightly with flour. Heat the oil in a heavy non-stick pan and place the cod in skin side down. Cook for 2-3 minutes until the skin is starting to crisp.
Season the flesh with salt, turn the fish over and cook to a golden colour on all sides. Return to the skin side, add the butter and baste. Finish the cooking in a hot oven if necessary. Remove the fish to a clean cloth and allow to rest.
Divide the wilted spinach between shallow bowls or plates and lay a piece of Norwegian cod on top. Add the parsley to the casserole, check the seasoning, then spoon it around the fish.
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