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stewed skrei with cannellini beans and chorizo

4 Mar

It’s that time of year agin , from January until late March Skrei! I just love this fish,

Norway has a long and proud seafaring heritage stretching back thousands of years, and its people have rightly earned a reputation for harvesting some of the finest seafood in the world.

But every winter, something remarkable happens off Norway’s northern reaches that gives its fishing communities – and seafood lovers everywhere – particular cause for celebration Driven by instinct, great multitudes of cod return from the depths of the Barents Sea to their original spawning grounds all the way off the coast of northern Norway.

These cod arrive in their prime, groomed to perfection by their epic 1000 km swim through freezing, turbulent waters. This heroic journey gives them incredible flesh that’s unsurpassed in taste and texture, flaking off in sumptuous meaty chunks.

Skrei is thought to be one of Norway’s first exports, with its arrival each year enabling Norwegians to live in northern territories when other food sources were scarce. For this reason it’s known affectionately as the “Norwegian Miracle”. It’s also known as the “Valentine’s Fish”, because it spends its life preparing for its long journey to breeding grounds. But the word ‘Skrei’ actually comes from the old Norse word for wanderer, which is fitting for a migrating fish.What makes Skrei so unique?

• Its beautifully white, light and lean flesh

• Firm flakes, a texture earned during its long swim

• Its delicate, silky smooth flavour

• The clean taste that comes from swimming in the cold, clear waters of Norway.

This stew combines the delicate flavour and robust texture of Norwegian Skrei cod with cannellini beans and chorizo.

INGREDIENTS

For the skrei

• 2 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

• I lemon zested and juiced

• 1 sprig rosemary chopped

• 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

METHOD

 

1. 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.

2. 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.

3. 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.

4. 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.

5. Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about 4 minutes until tender.

6. Then add the tomatoes and cook for a further 5 minutes until softened.

7. Finally, add the cooked beans, chorizo, thyme, rosemary,stock, lemon zest and juice together with the Skrei.

8. Reduce heat to a gentle simmer and cook for approximately 8 minutes. Season to taste and discard the sprig of thyme before serving.

 

9. Plate simply with the Skrei placed over a good bed of the stew

Squid and Choritzo salad

19 Jul

Squid and Choritzo salad

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Squid a delicious, healthy and inexpensive ingredient used all around the world . Many people are afraid of how to cook and prepare but if you follow my simple guide I’m sure you’ll cook it over and over again .
Squid Is best cooked in two ways , long and slow at a low temperature, or fast on a high heat like in the recipe that follows .
You can of course ask your fishmonger to prepare everything for you, but there’s nothing better or satisfying than doing it your self🍴🔪

Preparing Squid
Cleaning and preparing a squid is easier than you might think.
1. Pull the tentacles away from the body of the squid.

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2. -Feel inside the body for the quill (it resembles a shard of plastic). Pull it out of the squid and discard.
-Rinse inside the body of the squid in cold water.

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3. Pull the ears (wing-like flaps) from the body. Pull the purplish skin from the ears and body to leave only the white meat.

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4. Cut the tentacles away from the guts by slicing just below the eyes. Check the centre of the tentacles for the hard beak, which can be discarded. (Discard the guts of the squid or, if desired, retain the ink sack to use in seafood pasta or risotto.)
5. Either slice the body of the squid into rings, or cut down one side of it, open it out, scrape away any traces of guts left inside the body, then score the inside lightly in a cross-hatch pattern.
-Dry off the squid before cooking.

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Squid and Choritzo salad Recipe
Ingredients
Serves 4

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400g dried chickpeas, soaked overnight , or a tin of ready soaked
600g prepared medium-sized squid

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2 big handfuls of cherry tomatoes halved

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I lemon
6 tablespoons extra virgin olive oil
1 medium-hot red chilli, seeded and thinly sliced across
3 garlic cloves, finely chopped

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A small handful of flat-leaf parsley leaves, chopped
200g chorizo picante , cut across into thin slices
100g rocket leaves or watercress
1/2 teaspoon pimenton ( spanish smoked hot paprika powder )
Salt and coarsely ground black pepper

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Method
1. Drain the soaked chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 40 minutes – adding 1 teaspoon salt to the pan 5 minutes before the end of the cooking time. Drain and leave to cool.
2. prepare the squid as above
3. Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive and some salt and pepper to taste.

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4. Heat 2 tablespoons of the remaining olive oil in a large frying pan over a high heat.

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5. Once at a high temperature ( the oil should start to smoke ) add the squid pieces, scored side facing upwards first (this will make them curl attractively), the chilli, garlic and the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper

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6. Throw in the chorizo and toss together over a high heat for a further minute. add parsley and pimenton toss all together.

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7.Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.
Bon appetite !!!

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For more info don’t hesitate to mail or call
: simon.bingham@simons-sauces.com 0031 (0)642297107

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